Vegetable Salad



  • ½ pound green beans, sliced
  • 2 young carrots, peeled and diced
  • ½ cup shelled peas
  • 1 small knob celery, peeled and diced
  • Salt
  • 6 raw egg yolks
  • 1 tablespoon prepared Düsseldorf-style mustard
  • 2 tablespoons sugar
  • 3 tablespoons lemon juice
  • 2 cups sour cream
  • ½ sour apple, peeled and diced
  • 1 medium-sized semisour pickle, peeled and chopped


  1. Cook vegetables with ½ teaspoon salt in as little water as possible in a covered pot.
  2. Strain and cool (broth may be saved to make vegetable soup).
  3. Mix raw egg yolks with mustard, sugar, lemon juice, sour cream, and a pinch of salt. Cook over very low heat or in the top part of a double boiler while whipping all the time. When the sauce starts bubbling, take it off the heat.
  4. Add cooked vegetables, chopped apple and chopped pickle. Mix, and chill.
  5. Put salad on a large serving platter and top with stuffed eggs.