in Germany

Spring sauce made from eggs and chives

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Ingredients for 2 servings:

  • 6 eggs, hard boiled
  • 1 bunch of chives
  • 50 ml vinegar
  • 150 ml oil
  • 100 ml water
  • salt and pepper
  • 6 m.-sized potatoes
  • Vegetable broth, granulated

Instructions

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

My father’s favorite dish, tastes good with new potatoes

Peel the eggs and chop them into small pieces. This is best done with an egg slicer, once lengthwise and once crosswise, to create small cubes. Finely chop the chives. Whisk together the vinegar, oil, and water, then season with salt, pepper, and more vinegar if desired. Add the eggs and chives, mix thoroughly, and refrigerate the sauce. Wash and peel the potatoes, then cut them into large cubes, just like boiled potatoes, and then cook them in broth or salted water. Arrange the hot potatoes in portions on plates and spoon the chilled sauce over them.

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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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