Description
A creamy and flavorful chives and dill sauce that’s perfect for pairing with meats, chips, or crackers.
Ingredients
Units
Scale
- 4 hard boiled eggs
- 1 oz (30 ml) apple cider vinegar
- 1 tbsp water
- 1 tsp sugar
- 1.6 oz (50 ml) olive oil
- Salt, to taste
- Pepper, to taste
- Handful of fresh parsley, chopped
- 2 handfuls of chives, chopped (can use dried)
- Handful of dill, chopped (can use dried)
- 1 cup sour cream
Instructions
- Cut the hard boiled eggs into tiny cubes and set aside.
- Chop the dill, chives, and parsley finely.
- In a medium saucepan, combine the water, apple cider vinegar, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
- In a large mixing bowl, combine the chopped eggs, dill, chives, parsley, and sour cream.
- Gradually add the olive oil to the mixture, stirring continuously to combine.
- Season with salt and pepper to taste.
- Pour the vinegar mixture over the egg and herb mixture, stirring well to combine all ingredients thoroughly.
- Chill the sauce in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
This sauce can be stored in an airtight container in the refrigerator for up to 3 days. For a thicker consistency, reduce the amount of olive oil. If fresh herbs are unavailable, dried herbs can be used but reduce the quantity by half. Serve chilled for the best flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 13
- Carbohydrates: 3
- Fiber: 1
- Protein: 6
- Cholesterol: 110