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German Eggs in Green Sauce


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  • 1/2 cup (125 ml) sour cream
  • 1/2 cup (125 ml) yogurt
  • 1/4 cup (60 ml) mayonnaise
  • Juice of 1 lemon
  • 9 to 13 hard-boiled eggs, peeled
  • 1 1/2 cups (375 ml) finely chopped fresh herbs (any combination of parsley, tarragon, chives, dill, or fennel greens)
  • 1/2 tsp (2 ml) sugar
  • Salt and freshly ground pepper to taste


Servings 4


Step 1

Combine the sour cream, yogurt, mayonnaise, and lemon juice. Finely chop one of the eggs and stir it into the mixture, along with the herbs, sugar, salt, and pepper. Spoon the sauce onto a serving platter or individual plates. Slice the remaining eggs in half and arrange them on the sauce. Serves 4 to 6.

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