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
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp water
- 1 tsp sugar
- 3 tbsp (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 (240 ml) 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: Eastern European
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 13
- Carbohydrates: 3
- Fiber: 1
- Protein: 6
- Cholesterol: 110