Parsley Egg Dip

4 eggs
1 bunch parsley
100 g gherkins
3 tbsp. sour cream
1.5 tsp. mustard
1 tbsp. wine vinegar
salt, pepper



Cook the eggs for 10 minutes in boiling water. Let them cool and then peel them. Chop parsely, eggs and gherkins finely. Mix all with sour cream, mustard and vinegar. Season to taste with salt and pepper.


      Tip: this dip combines well with boiled potatoes.