Eier in Gruner Sosse Eggs in Green Sauce
Discover the vibrant flavors of "Eier in Grüner Soße" (Eggs in Green Sauce), a classic German dish that combines creamy yogurt and sour cream with a medley of fresh herbs like parsley, chives, and dill, creating a tangy and refreshing sauce that perfectly complements tender hard-boiled eggs. This visually stunning recipe showcases the natural green hues of the herbs, with optional additions like sorrel or tarragon for extra depth. Whether served over halved eggs as a light appetizer or paired with boiled potatoes for a satisfying meal, this dish is a celebration of fresh ingredients and simple preparation. Ready in just 30 minutes, "Eier in Grüner Soße" is a must-try for lovers of easy, elegant, and healthy recipes with a European twist. Perfect for spring gatherings or a nutritious weeknight dinner!
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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 tarragon (optional)
- 250 grams Greek yogurt (plain, full-fat)
- 100 grams Sour cream
- 50 milliliters Heavy cream
- 1 tablespoon White wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 6 small Cooked potatoes (optional, for serving)
Instructions
Place the eggs in a medium saucepan and cover with cold water. Bring the water to a boil, then lower the heat and let the eggs simmer for 10 minutes.
After cooking, transfer the eggs to a bowl of ice water to cool for at least 5 minutes. Once cool, peel the eggs and set them aside.
While the eggs are cooking, prepare the green sauce. Wash and finely chop the parsley, chives, dill, and any other fresh herbs you're using (such as sorrel, borage, or tarragon).
In a mixing bowl, combine the Greek yogurt, sour cream, and heavy cream. Stir until smooth.
Add the chopped herbs to the yogurt mixture, followed by the white wine vinegar, Dijon mustard, sugar, salt, and black pepper. Mix well to combine.
Taste the sauce and adjust the seasoning if necessary. Refrigerate the sauce for at least 10 minutes to allow the flavors to blend.
To serve, slice the hard-boiled eggs in halves or quarters. Spoon the green sauce over the eggs and serve with boiled potatoes if desired.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1254 mg | 418% | |
| Sodium | 1974 mg | 86% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 29.5 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 835 mg | 64% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5253 mg | 112% | |
*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.
