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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Recipe Information
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
Instructions
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.
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.
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.
In a mixing bowl, combine the sour cream, Greek yogurt, Dijon mustard, lemon juice, and white wine vinegar. Stir well to combine.
Grate or finely mince the garlic clove and add it to the sauce mixture.
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.
Slice the peeled hard-boiled eggs in halves or quarters.
Spread a generous layer of the green sauce on plates, and nestle the egg pieces on top.
Serve immediately, accompanied by boiled potatoes or fresh bread if desired.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 7.2 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 200 mg | 15% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 311 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
