Classic Deviled Eggs with French Salad | Creamy Cold Platter

Wash and peel the potatoes and carrots, then cut them into small, even cubes (approx. 0.5 cm). Cook in lightly salted water until tender, but not too soft (approx. 10-12 minutes). Add the frozen green peas for the last 4-5 minutes. Drain, rinse with cold water, and allow to cool completely.

Place the eggs in a pot, cover with cold water, and hard-boil for 9-10 minutes from the boil. Immediately transfer them to ice water or cold water so they peel easily. Peel them, slice lengthwise in half, and carefully spoon the yolks into a bowl.

For the dressing, mix the mayonnaise, sour cream, and mustard in a spacious bowl. Season with salt and freshly ground black pepper. Cut the pickled gherkins into fine cubes similar in size to the vegetables.