Eggs with Chili Mustard Sauce

250 ml double cream
125 ml vegetable soup
200 g cream cheese (Gervais)
2 tbsp. chilisauce (finished product)
3 tbsp. mustard
12 eggs
1 bunch chives
salt, pepper

 

 
     

1

2

3

 
             
 

 Boil eggs hard.

  

Boil up double cream and soup. Let all simmer about 5 minutes.

  

Add and melt cream cheese.

  
             

4 

5

6

 
             
 

Stir well and season with salt and pepper.

  

Stir in chilisauce . . .

  

and mustard. Season to taste.

  
             

7

8

     
 

Wash and chopp chives.

  

Peel and halve eggs.

      
             
             
 

Side dish: mashed potatoes

  
             
   
   
             
             
     

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