1 - 2 chilled, hard-boiled egg yolks
2 tbsp (brown) sugar
salt
2 tsp sweet Swedish-type mustard
2 tbsp white wine vinegar
100 - 200 ml cream, Finnish curd cream or sour cream

Rub the egg yolks with a spoon through a fine sieve. Add the sugar, salt and mustard and rub into a fine paste. Stir in the vinegar.

Whip the cream until soft peaks form. Add the whipped cream, curd cream or sour cream into the egg mixture. Pour the dressing over the salad ingredients and serve.

Traditionally, this dressing is served with butterhead lettuce leaves only, with the leftover whites from the hard-boiled eggs chopped finely and sprinkled on top. In addition to lettuce, you may use tomatoes, cucumber and onion to make the salad.