Mayonnaise diluted with wine and 3-4 tbsp cold water density of broken yogurt. Gelatin pour 3-4 tbsp cold water and swell once, melted on a hot water bath and added to the mayonnaise as poured in a thin stream under constant agitation. In the prepared sauce until gelling, pour boiled eggs, meat and poultry. They are then placed in the refrigerator to harden bearing the sauce, decorate and serve. * For variety of the sauce can be colored in pink with 1 tbsp tomato paste, green - with the juice of spinach.