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Salad dressing with yogurt and egg

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Ingredients for 4 servings:

  • 1 cup of 1.5% yogurt
  • ½ cup of crème fraîche or sour cream
  • 1 m.-sized onion(s)
  • 2 tbsp balsamic vinegar
  • 1 ½ tbsp olive oil
  • 2 m.-sized eggs
  • 1 tbsp mustard, hot
  • some salt and pepper
  • sugar or honey

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Hard-boil the eggs, let them cool, peel them, and mash them with a fork. Combine the yogurt and crème fraîche with the vinegar and oil, mustard, and spices. Stir in the beaten eggs, add the finely diced onion, and season with honey OR sugar to taste. The egg makes the dressing nice and creamy. It tastes great with iceberg lettuce and arugula salad.

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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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