← All recipes

🍽️ Colorful Vegetable Platter with Egg Dip

493 kcal · 30 min · 4 servings

Ingredients

• 4 eggs
• 200 g sour cream
• 150 g sour cream yogurt
• 2 tbsp mayonnaise
• 1 tbsp grainy mustard
• salt
• white pepper from the mill
• 1 bunch spring onions
• 4 tbsp mixed chopped herbs (e.g. parsley, basil, chervil, burnet)
• 1 bunch carrots
• salt
• 500 g white asparagus
• 500 g green asparagus
• 30 g butter
• 2 tbsp sunflower seeds

Instructions

1. 1. Boil the eggs in a pot of water until hard-boiled.
2. 2. Mix sour cream, yogurt, mayonnaise, and mustard in a small bowl.
3. 3. Season the sauce to taste with salt and pepper.
4. 4. Wash the spring onions and chop them very finely.
5. 5. Shock the boiled eggs under cold water.
6. 6. Peel the eggs and cut them in half.
7. 7. Remove two egg yolks from the eggs.
8. 8. Stir the two egg yolks, the spring onions, and the herbs into the sour cream sauce.
9. 9. Finely chop the remaining egg whites.
10. 10. Fold the chopped egg whites into the sauce.
11. 11. Wash and peel the carrots.
12. 12. Cook the carrots in a little salted water for 6 to 8 minutes.
13. 13. Wash the green asparagus.
14. 14. Trim the ends of the green asparagus generously.
15. 15. Cook the green asparagus in salted water for 6 to 8 minutes depending on thickness.
16. 16. Peel the white asparagus.
17. 17. Wash the white asparagus and trim the ends.
18. 18. Cook the white asparagus in salted water for about 8 minutes.
19. 19. Heat the butter in a frying pan.
20. 20. Toast the sunflower seeds in the butter until golden brown.
21. 21. Drain the cooked vegetables.
22. 22. Let the vegetables drip dry.
23. 23. Arrange the vegetables on a large platter.
24. 24. Sprinkle the toasted sunflower seeds over the vegetables.
25. 25. Put the remaining egg yolk into a fine sieve.
26. 26. Press the egg yolk over the vegetables using a spoon.
27. 27. Serve the egg sauce separately in a small bowl.

Nutrition per serving

• kcal: 493
• Protein: 18 g · Fett/Fat: 35 g · Carbs: 25 g