- Egg - 6 hard boiled
- Onion - Half red (red onions are best but green onions can be used.
- Salt -
- Pepper -
- Sour Cream - 1 cup
- Mayonnaise - 0.1 liter (3.4 oz)
- Mustard - 2 tbs
- Parsley - half a bunch of minced
Grate the boiled eggs or mash well with a fork. Season with salt and pepper. stir in the chopped red onion, sour cream, mayonnaise, and mustard.
Refrigerate for 2-3 hours. Serve with fresh croissant or rolls.
Also known as: Egg Mayonnaise With Cream, Egg Sandwich, Savory Cream Boiled Eggs