- 3 hard-cooked eggs
- 2 teaspoons sugar
- Juice of 1 lemon, or to taste
- 1 cup sour cream
- Salt and black pepper to taste
- 6 cups roughly chopped greens, preferably romaine, endive, escarole, or chicory
Directions
Cut the peeled eggs in half and transfer the yolks to a bowl.
Mash them with the sugar and lemon juice, then beat in the sour cream with a wooden spoon until smooth.
Season with salt and pepper. (You can do this in a food processor or mixer, but it's easy enough by hand.)
Slice the egg whites into thin strips and toss with the greens and dressing. Serve immediately.
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