Directions:
- Rub the egg yolks with a spoon through a fine sieve. Add the sugar, salt and mustard and rub into a fine paste. Stir in the vinegar.
- Whip the cream until soft peaks form. Add the whipped cream, curd cream or sour cream into the egg mixture. Pour the dressing over the salad ingredients and serve.
- Traditionally, this dressing is served with butterhead lettuce leaves only, with the leftover whites from the hard-boiled eggs chopped finely and sprinkled on top. In addition to lettuce, you may use tomatoes, cucumber and onion to make the salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.78 Kcal (213 kJ) | ||
| Calories from fat | 30.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 5% | |
|---|---|---|---|
| Cholesterol | 42.05mg | 14% | |
| Sodium | 27.16mg | 1% | |
| Potassium | 43.88mg | 1% | |
| Total Carbs | 3.56g | 1% | |
| Sugars | 2.73g | 11% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 141.41 Kcal (592 kJ) | ||
| Calories from fat | 83.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.3g | 5% | |
|---|---|---|---|
| Cholesterol | 117.1mg | 14% | |
| Sodium | 75.65mg | 1% | |
| Potassium | 122.2mg | 1% | |
| Total Carbs | 9.91g | 1% | |
| Sugars | 7.6g | 11% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 5.06g | 4% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.4mg | 1% | |
| Calcium | 76mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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