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Egg dip with chives

updated

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Ingredients for 4 servings:

  • 3 eggs, hard-boiled
  • 200 g sour cream
  • 1 tsp, leveled mustard, hot
  • 1 shallot(s)
  • 1 pickle(s)
  • 1 tbsp bell pepper(s), green, diced
  • salt and pepper
  • chili salt
  • 2 tbsp chives

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Total time approx. 35 minutes

fast, easy, good

Peel and halve the eggs. Strain the egg yolks through a sieve and mix with the mustard and sour cream. Dice the shallot, blanch it in boiling water, and let it drain. Finely dice the egg whites and cucumber. Stir them into the egg yolk mixture along with the diced bell pepper and shallot. Season to taste with salt, pepper, and chili salt. Stir in the chives and let them marinate briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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