2 hard-boiled eggs
1 cup of sour cream or natural yogurt
2 tablespoons of vinegar or lemon juice
2 finely chopped canned pickles
salt and black pepper to taste
2 hard-boiled eggs
1 cup of sour cream or natural yogurt
2 tablespoons of vinegar or lemon juice
2 finely chopped canned pickles
salt and black pepper to taste
Strain the egg yolks through a fine-mesh sieve and mix with sour cream or yogurt
Grate the egg white and add it to the mixture along with the other ingredients and the sour cream
Refrigerate for at least 1 hour to allow flavors to meld
Serve with vegetables
Use as needed, approximately 2 cups.
