This cold dish originated in Frankfurt and was reportedly one of the favorites of Goethe. It is frequently served with boiled potatoes, which are dipped into the sauce. German Eggs in Green Sauce (Eier In Gruner Sosse) 1/2 cup (125 ml) sour cream 1/2 cup (125 ml) yogurt 1/4 cup (60 ml) mayonnaise Juice of 1 lemon 9 to 13 hard-boiled eggs, peeled 1 1/2 cups (375 ml) finely chopped fresh herbs (any combination of parsley, tarragon, chives, dill, or fennel greens) 1/2 tsp (2 ml) sugar Salt and freshly ground pepper to taste Combine the sour cream, yogurt, mayonnaise, and lemon juice. Finely chop one of the eggs and stir it into the mixture, along with the herbs, sugar, salt, and pepper. Spoon the sauce onto a serving platter or individual plates. Slice the remaining eggs in half and arrange them on the sauce. Serves 4 to 6.
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