Eggs with green yoghurt sauce

Name: Eggs with green yoghurt sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g baby potatoes; 1 collar Chives, parsley and dill; 6 Stem(s) Basil; 150 g Cream yoghurt; 250 g Schmand; 1 TABLESPOON Mayonnaise; 7-10 Tbsp salt, pepper, sugar; 6 Eggs; 1 Cucumber; 7-10 Tbsp Juice of 1 lemon; 2 TABLESPOONS Oil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g baby potatoes
1 collar Chives, parsley and dill
6 Stem(s) Basil
150 g Cream yoghurt
250 g Schmand
1 TABLESPOON Mayonnaise
7-10 Tbsp salt, pepper, sugar
6 Eggs
1 Cucumber
7-10 Tbsp Juice of 1 lemon
2 TABLESPOONS Oil

Directions

1
Wash the potatoes thoroughly and boil them in water covered with skin for about 20 minutes.
2
In the meantime, wash the herbs for the sauce and shake dry. Cut the chives into fine rolls. Finely chop or cut the remaining herbs. Mix yoghurt, sour cream and mayonnaise. Stir in the herbs.
3
Season to taste with salt and pepper.
4
Pick the eggs. Cook in boiling water for about 8 minutes until soft. In the meantime, wash and peel the cucumber for the salad, cut it in half lengthwise and cut it into coarse slices. Mix lemon juice with salt, pepper and 1-1 1⁄2 tsp. sugar.
5
Add oil. Mix with the cucumber.
6
Drain the potatoes. Drain eggs, quench, peel and halve. Arrange potatoes, eggs and herb sauce. Add cucumber salad.