Eggs in Green Sauce Eier in Gruner Sosse
Delight in the fresh, herbaceous flavors of "Eggs in Green Sauce" (Eier in Grüne Soße), a classic German dish perfect for spring and summer dining. This vibrant recipe combines creamy hard-boiled eggs with a velvety, tangy green sauce made from a medley of garden-fresh herbs such as parsley, dill, chives, and optional sorrel or borage, blended with sour cream, Greek yogurt, Dijon mustard, and a touch of lemon juice for brightness. The sauce’s balance of creaminess and zesty tang elevates this deceptively simple dish into a refreshing, protein-packed meal. Ready in just 30 minutes, it’s perfect for quick lunches or light dinners and pairs beautifully with boiled potatoes or crusty bread. A true celebration of seasonal ingredients, this versatile dish brings the essence of Germany’s culinary traditions to your table.
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Ingredients
- 6 large Eggs
- 30 grams Fresh parsley
- 20 grams Fresh chives
- 15 grams Fresh dill
- 10 grams Fresh sorrel (optional)
- 10 grams Fresh borage (optional)
- 10 grams Fresh cress
- 250 grams Sour cream
- 150 grams Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 teaspoon White wine vinegar
- 1 small Garlic clove
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 0.5 teaspoon Black pepper
Directions
Step 1
Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and let the eggs simmer gently for 10 minutes.
Step 2
Drain the hot water and place the eggs in a bowl of ice water to cool. Once cooled, peel the eggs and set them aside.
Step 3
Rinse and dry all the fresh herbs. Chop the parsley, chives, dill, sorrel, borage, and cress finely or use a food processor to pulse them into a coarse paste.
Step 4
In a mixing bowl, combine the sour cream, Greek yogurt, Dijon mustard, lemon juice, and white wine vinegar. Stir well to combine.
Step 5
Grate or finely mince the garlic clove and add it to the sauce mixture.
Step 6
Mix in the chopped herbs, salt, sugar, and black pepper. Stir until the sauce is smooth and well combined. Taste and adjust seasoning as needed.
Step 7
Slice the peeled hard-boiled eggs in halves or quarters.
Step 8
Spread a generous layer of the green sauce on plates, and nestle the egg pieces on top.
Step 9
Serve immediately, accompanied by boiled potatoes or fresh bread if desired.
Nutrition Facts
| Serving size | (844.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1123.0 |
| Total Fat 82.9g | 0% |
| Saturated Fat 43.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1246mg | 0% |
| Sodium 3391.5mg | 0% |
| Total Carbohydrate 36.4g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 26.7g | |
| Protein 59.4g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 744.9mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 1229.8mg | 0% |
Source of Calories