Frankfurter Gruene Sauce (Frankfurt Green Sauce)

Directions

Wash the herbs thoroughly and drain on paper towels.

Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether.

Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and purée in the blender or processor; add a few tablespoons of cream if it doesn’t seem to be fluid enough.

The rest of the greens should just be finely chopped and stirred in a mixing bowl with the purée in order to give the sauce a little bite.

Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce.

Season with salt, pepper, and a very little sugar.

The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish.