Egg Salad

Ingredients

• 2 pickles
• 1 bundle chervil
• 1 bundle dill
• 200 g yogurt (3.5% fat)
• 200 g Sour Cream
• 1 tbsp mustard
• 1 tbsp White Wine Vinegar
• Salt
• ground pepper
• 8 hard‑boiled eggs
• 1 bundle watercress

Instructions

1. 1.

   Dice the pickles into very small cubes. Wash the herbs, dry and finely chop them, removing the thick stems.

2. 2.

   Whisk together the yogurt, sour cream, mustard and vinegar, then season with salt and pepper. Fold in the pickles, chervil and dill, tasting as you go.

3. 3.

   Peel the eggs and cut them into quarters. Wash the watercress and arrange it with the eggs on a plate. Drizzle the salad sauce over the top and serve the egg salad garnished with dill sprigs.