Boil eggs for 8 min, rinse, peel, cut into cubes. Mix yogurt salad cream, crème fraîche, salt, pepper and sugar. Cut gherkins into cubes. Drain capers. Chop parsley. Stir everything with the eggs into the cream.
approx. 20 min.
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!
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