The yogurt sauce with hard-boiled eggs is an exquisite dressing to use as a topping for vegetable salads, to season rice; or to accompany dishes based on meat, fish and vegetables, either boiled or grilled. It is prepared quickly, has a smooth, velvety texture and is perfect to use up eggs or yogurt. The yogurt and hard-boiled egg sauce does not contain gluten and is therefore suitable for those with specific dietary needs. It is perfect as a replacement for mayonnaise.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 25 Minutes
- Cooking time: 5 Minutes
- Portions: 8 oz (about 220 g)
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Spring, Summer
Ingredients
- 2 medium eggs
- 1/2 cup (about 4.4 oz) plain natural yogurt (also available 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, with their shells on, in a small pot (not excessively large, to avoid them bumping and breaking during the water’s boil), cover with cold water and bring to a boil.
From the moment the water starts to boil, count exactly 4 minutes; after that time, turn off the heat and leave the two eggs in the pot for another 2 minutes; finally, drain them, peel them and let them cool.
Let’s prepare the sauce
Into the jar of a blender pour the yogurt, the fresh chives torn with your hands, a pinch of ground pepper (allspice is also great), fine salt and the two eggs (cut in half).
Blend the ingredients until you obtain a smooth, velvety sauce. Taste and adjust the salt if necessary; our delicious sauce is ready.
For a firmer sauce that is also perfect for fillings and decorations (for example, savory pie toppings, savory panettone) you can use Greek-style yogurt — thicker than traditional yogurt — or robiola or a spreadable fresh cheese.
Enjoy your meal
The yogurt and hard-boiled egg sauce keeps in the refrigerator for two to three days at most, in an airtight glass jar.
