Frankfurt Green Sauce with Seven Herbs

Step by step

1. 1

   Hard-boil eggs, shock and peel.

2. 2

   Wash all herbs, pat dry and chop very finely.

3. 3

   Smooth-stir sour cream, yogurt and mayonnaise.

4. 4

   Stir in mustard, lemon juice, salt, pepper and sugar.

5. 5

   Press egg yolks through a sieve, stir into the sauce.

6. 6

   Finely chop egg whites and fold in.

7. 7

   Stir in herbs.

8. 8

   Let steep at least 30 min.

9. 9

   Serve with boiled potatoes and eggs.