Sig's German Green Herb Sauce

Chop all the fresh ingredients by hand very finely, so that they may not become bitter

In a large bowl mix them with all the other ingredients except the eggs and mustard.

You can blend them when all mixed just to get them a little finer for a split second after mixing. Stir in the mustard. Chill in fridge for at least two hours, best overnight.

Serve the eggs either chopped up into the sauce or on a plate with sauce poured over them. It is a cold sauce, serve it with whatever else you fancy. It goes wonderful with new potatoes