Green sauce with buttermilk

Ingredients for 6 servings:

• 500 g buttermilk
• 400 g sour cream
• 400 g sour cream
• 2 onions, finely diced
• 100 g herbs for green sauce or 8-herb mixture, fresh or frozen
• 15 eggs, hard-boiled
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

In a large bowl, whisk together the buttermilk, sour cream, and sour cream until smooth. Finely chop the herbs and finely dice the onions, and add them. Stir well until everything is evenly distributed. Add a little pepper and plenty of salt, but taste frequently to avoid over-saltiness. Peel the hard-boiled eggs, cut them into bite-sized pieces, and fold them into the sauce (I quarter my eggs lengthwise and then cut them twice crosswise). The green sauce can be eaten immediately, but tastes even better if you let it sit in the refrigerator, even overnight. Green sauce goes well with boiled potatoes, jacket potatoes, French fries, hash browns, toast, baguette, etc. Note: You can, of course, use as many eggs as you like. I always use quite a few.