Bozner is a traditional sauce originating from the Bolzano area in Alto-Adige. It's made with a combination of hard-boiled eggs, olive oil, white vinegar, mustard, parsley, and beef broth. Once cooked, the eggs are simply chopped and mashed with the other ingredients.

The oil is slowly drizzled while whisking until the sauce develops a thick, smooth, and creamy consistency. The sauce is often garnished with chopped chives on top, and it's traditionally served as an accompaniment to asparagus on Easter Sunday lunch.