5 hard boiled eggs
100 grams carrots
3 garlic cloves
200 grams sour cream
50 grams mayonnaise
2 teaspoons mustard
1 tablespoon fresh parsley
1 teaspoon lemon juice
½ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon ground black pepper
¼ teaspoon dried dill
Dice the hard boiled eggs to your liking and set them aside. Roughly grate the carrots and put them on paper towels, to dry them up as much as possible. In another bowl, mix together the sour cream, mayonnaise, mustard, crushed garlic, chopped fresh parsley, fresh lemon juice and the spices. Add the vegetables to the diced eggs, mix well, then pour in the prepared dressing and blend well, being careful not to crush the eggs completely. Cover the bowl with plastic wrap and put it in the fridge for at least an hour. Serve well chilled on rye bread. Yields 4 servings.
