The yogurt sauce and hard-boiled eggs is a delicious condiment to use as a topping for vegetable salads, to season rice; or to accompany dishes based on meat, fish, and vegetables, both boiled or grilled. It is quick to prepare, has a smooth, velvety consistency, and is perfect for using up eggs or yogurt. The yogurt sauce and hard-boiled eggs contains no gluten and is thus suitable for those on a specific diet..
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 25 Minutes
- Portions: 7.75 oz
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 2 medium eggs
- 125 g plain natural yogurt (also lactose-free)
- to taste fine salt
- to taste fresh chives
- 1 pinch black pepper
Tools
- 1 Immersion blender
Steps
Let’s prepare the hard-boiled eggs.
Place the two eggs, still in their shells, in a small pot (not too large, to avoid them bumping into each other and breaking during boiling), cover with water and bring to a boil.
Once the water starts boiling, count exactly 4 minutes, after which turn off the heat and leave the two eggs in the pot for another 2 minutes; finally, drain and peel them.
Let’s prepare the sauce
In a blender cup, pour the yogurt, the fresh chives broken with hands, a pinch of ground pepper (allspice is also excellent), fine salt, and the two eggs (cut in half).
Blend the ingredients until you get a smooth, velvety sauce. Taste and adjust the salt if necessary; our delicious sauce is ready.
For a thick sauce that is also perfect for fillings and decorations (for example, savory pies, gourmet panettone), you can use Greek yogurt- more compact than traditional yogurt- or robiola or fresh spreadable cheese.
Bon appetit
The yogurt sauce and hard-boiled eggs can be stored in the fridge for up to two or three days, in a hermetically sealed glass jar.
