Eggs in Tartar Sauce
Ingredients
- 8 Hard-Boiled Eggs peeled
- 8 Medium Cornichons
- 150 g Pickled Mushrooms
- 4 tbsp Sour Cream
- 3 tbsp Mayonnaise
- Salt & Pepper
Instructions
- To prepare the sauce cut cornichons and mushrooms into fine cubes. Place in a bowl and add sour cream and mayonnaise. Mix the ingredients together and season to taste with salt and pepper.
- Cut the peeled eggs into halves. Place a few halves of the eggs on the bottom of a serving dish and cover with few tablespoons of sauce. Continue to create layers finishing with sauce on top. You can decorate the ready dish with some chopped parsley or spring onion.
- Keep in the fridge for a maximum of 3 days.