Egg in herb sauce

Name: Egg in herb sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 6 Eggs; 3 (150 g each) Cup of firm sour cream; 4 TABLESPOONS Salad Mayonnaise; 1 collar Chives and parsley; 1/2 potty Basil and Pimpernelle; 1 Onion; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp coarse pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
6 Eggs
3 (150 g each) Cup of firm sour cream
4 TABLESPOONS Salad Mayonnaise
1 collar Chives and parsley
1/2 potty Basil and Pimpernelle
1 Onion
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp coarse pepper

Directions

1
Wash the potatoes well and boil in salted water for about 20 minutes. Boil eggs hard for 10 minutes. Stir sour cream and mayonnaise in a bowl until smooth. Wash the herbs, dab dry (put some aside for garnishing) and chop finely.
2
Peel and finely chop the onion. Stir both into the sauce. Season to taste with salt and pepper. Drain the potatoes, rinse with cold water and peel the skin. Peel and halve the eggs. Arrange potatoes, egg halves and green sauce.
3
Garnish with herbs and sprinkle with coarse pepper to taste.