Eggs with Green Sauce in Frankfurter Style

Ingredients

• 8 eggs
• 1 Shallot
• 2 handfuls fresh herbs (e.g., chives, parsley, cress, sorrel, borage, pimpinelle)
• 3 tbsp vegetable oil
• 1 tsp sharp mustard
• 150 g yogurt
• 250 g sour cream
• Lemon juice
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Hard boil the eggs, cool, peel and mash two of them with a fork or strain through a sieve. Peel and finely chop the shallot. Wash the herbs, dry and shake off excess water, then finely mince with a chef's knife. Whisk together oil, shallot, mustard, yogurt and sour cream; fold in the mashed egg and chopped herbs. Season with lemon juice, salt and pepper.

2. 2.

   Halve the remaining eggs and arrange three halves of each on plates with sauce.