Every time Easter approaches, I think about how to eat boiled eggs without that unpleasant 'lump in my throat' feeling. This yogurt, sour cream, mayonnaise, and dill sauce helps me a lot, which I make almost every year. I usually serve it with boiled eggs, but it also goes very well with stuffed eggs. It's not complicated, and the taste is balanced, refreshing, and lighter than it seems at first glance.
Quick info
Total time: about 20 minutes
Preparation time: 15-20 minutes (without cooling)
Servings: 4
Difficulty: easy
Occasion: sauce for boiled eggs or Easter eggs
Ingredients
For mayonnaise:
1 raw egg yolk
1 tablespoon mustard
A few granules of lemon salt
150 ml oil (I usually use sunflower oil)
For the sauce:
150 g full-fat yogurt (low-fat yogurt tends to thin the sauce)
80 g sour cream (fermented)
1-2 teaspoons finely chopped fresh dill (to taste)
Salt
Pepper
Optional: 1-2 teaspoons Dijon mustard for extra flavor
Preparation method
1. I start with the mayonnaise. I put the raw yolk in a bowl, add the mustard and lemon salt granules. I mix with a small mixer or a whisk until I get a smooth cream.
2. I begin to pour in the oil gradually while continuing to mix. The mayonnaise binds quite quickly if all the ingredients are at room temperature. If you don’t have lemon salt, it can be omitted, but it helps with the taste.
3. In another bowl, I mix the full-fat yogurt with the sour cream and finely chopped dill. I add salt and pepper to taste.
4. I add the mayonnaise over the yogurt and sour cream mixture. I homogenize everything with a spoon. If I use Dijon mustard, I add it now as well.
5. I taste the sauce and adjust the salt and pepper. Sometimes I add a little more dill if I feel it lacks freshness.
6. I let the sauce chill in the fridge for at least 30 minutes, covered. It is served cold, alongside hard-boiled eggs or stuffed eggs.
Why I make this recipe often
The sauce is quick, has no hard-to-find ingredients, and makes boiled eggs much easier for me to eat. It keeps well in the fridge for a few days. It can replace the classic mayonnaise sauce for other appetizers. I make it whenever I need something refreshing next to eggs or boiled vegetables.
Tips and variations
Tips
If all the ingredients for the mayonnaise are at room temperature, it binds more quickly and doesn’t curdle.
The yogurt must be full-fat (at least 3-4% fat), otherwise the sauce becomes too runny.
Dill is essential for freshness; I do not recommend omitting it.
Substitutions
If you don’t have lemon salt, use a little lemon juice.
If you don’t have regular mustard, Dijon mustard works for a more refined taste.
Sour cream can be replaced with cooking cream if you don’t have fermented, but it will be a bit more liquid.
Variations
You can add finely chopped green onion, but I prefer just dill.
If you like a more tangy sauce, add 1-2 teaspoons of lemon juice at the end.
For a lighter version, use only full-fat yogurt and reduce the mayonnaise.
Serving ideas
This sauce goes best with hard-boiled eggs, but I also use it for stuffed eggs.
It can be drizzled over cold boiled potatoes as a quick salad.
It’s also suitable alongside steamed vegetables or as a dressing for cold spring salads.
Frequently asked questions
Can I use store-bought mayonnaise instead of making it at home?
Yes, but I still recommend making it quickly at home for better control over the taste and texture. A large tablespoon of store-bought mayonnaise can be used if needed.
How long does the sauce last in the fridge?
It keeps well in the fridge, covered, for up to 3 days. After that, the texture starts to change, and a slightly sour taste may develop.
Do the yogurt and sour cream need to be full-fat?
Yes, otherwise the sauce turns out too runny and separates when standing.
Can I use only yogurt, without sour cream?
You can, but the taste will be more sour, and the texture won’t be as creamy.
Is it suitable for children?
If there are no allergies to raw eggs or milk, and if you use mayonnaise made under hygienic conditions, it can be given to older children.
Nutritional values
Approximately, for one serving (1/4 of the total amount):
Calories: 230-250 kcal
Fats: 22-24 g (mostly from mayonnaise, sour cream, and yogurt)
Proteins: 4-5 g
Carbohydrates: 2-3 g
Values are approximate. They may vary depending on the yogurt, sour cream, or mayonnaise used.
Storage and reheating
The sauce can be stored in the fridge, in a covered container, for a maximum of 3 days. I do not recommend reheating; it is served cold only. If water appears on the surface after a day or two, stir gently before use. It does not freeze.
Quick info
Total time: about 20 minutes
Preparation time: 15-20 minutes (without cooling)
Servings: 4
Difficulty: easy
Occasion: sauce for boiled eggs or Easter eggs
Ingredients
For mayonnaise:
1 raw egg yolk
1 tablespoon mustard
A few granules of lemon salt
150 ml oil (I usually use sunflower oil)
For the sauce:
150 g full-fat yogurt (low-fat yogurt tends to thin the sauce)
80 g sour cream (fermented)
1-2 teaspoons finely chopped fresh dill (to taste)
Salt
Pepper
Optional: 1-2 teaspoons Dijon mustard for extra flavor
Preparation method
1. I start with the mayonnaise. I put the raw yolk in a bowl, add the mustard and lemon salt granules. I mix with a small mixer or a whisk until I get a smooth cream.
2. I begin to pour in the oil gradually while continuing to mix. The mayonnaise binds quite quickly if all the ingredients are at room temperature. If you don’t have lemon salt, it can be omitted, but it helps with the taste.
3. In another bowl, I mix the full-fat yogurt with the sour cream and finely chopped dill. I add salt and pepper to taste.
4. I add the mayonnaise over the yogurt and sour cream mixture. I homogenize everything with a spoon. If I use Dijon mustard, I add it now as well.
5. I taste the sauce and adjust the salt and pepper. Sometimes I add a little more dill if I feel it lacks freshness.
6. I let the sauce chill in the fridge for at least 30 minutes, covered. It is served cold, alongside hard-boiled eggs or stuffed eggs.
Why I make this recipe often
The sauce is quick, has no hard-to-find ingredients, and makes boiled eggs much easier for me to eat. It keeps well in the fridge for a few days. It can replace the classic mayonnaise sauce for other appetizers. I make it whenever I need something refreshing next to eggs or boiled vegetables.
Tips and variations
Tips
If all the ingredients for the mayonnaise are at room temperature, it binds more quickly and doesn’t curdle.
The yogurt must be full-fat (at least 3-4% fat), otherwise the sauce becomes too runny.
Dill is essential for freshness; I do not recommend omitting it.
Substitutions
If you don’t have lemon salt, use a little lemon juice.
If you don’t have regular mustard, Dijon mustard works for a more refined taste.
Sour cream can be replaced with cooking cream if you don’t have fermented, but it will be a bit more liquid.
Variations
You can add finely chopped green onion, but I prefer just dill.
If you like a more tangy sauce, add 1-2 teaspoons of lemon juice at the end.
For a lighter version, use only full-fat yogurt and reduce the mayonnaise.
Serving ideas
This sauce goes best with hard-boiled eggs, but I also use it for stuffed eggs.
It can be drizzled over cold boiled potatoes as a quick salad.
It’s also suitable alongside steamed vegetables or as a dressing for cold spring salads.
Frequently asked questions
Can I use store-bought mayonnaise instead of making it at home?
Yes, but I still recommend making it quickly at home for better control over the taste and texture. A large tablespoon of store-bought mayonnaise can be used if needed.
How long does the sauce last in the fridge?
It keeps well in the fridge, covered, for up to 3 days. After that, the texture starts to change, and a slightly sour taste may develop.
Do the yogurt and sour cream need to be full-fat?
Yes, otherwise the sauce turns out too runny and separates when standing.
Can I use only yogurt, without sour cream?
You can, but the taste will be more sour, and the texture won’t be as creamy.
Is it suitable for children?
If there are no allergies to raw eggs or milk, and if you use mayonnaise made under hygienic conditions, it can be given to older children.
Nutritional values
Approximately, for one serving (1/4 of the total amount):
Calories: 230-250 kcal
Fats: 22-24 g (mostly from mayonnaise, sour cream, and yogurt)
Proteins: 4-5 g
Carbohydrates: 2-3 g
Values are approximate. They may vary depending on the yogurt, sour cream, or mayonnaise used.
Storage and reheating
The sauce can be stored in the fridge, in a covered container, for a maximum of 3 days. I do not recommend reheating; it is served cold only. If water appears on the surface after a day or two, stir gently before use. It does not freeze.