Eggs in horseradish sauce
Quick eggs in cold horseradish sauce is a simple dish that works well for breakfast or dinner, when served to our guests during Easter. I am a fan of this type of dish because it is both tasty and quick to make. Boiling hard-boiled eggs takes about 9 minutes. While the eggs are boiling, you can prepare the sauce you will serve them with. This is a cold sauce based on Greek yogurt and mayonnaise, with the addition of fresh radish and pickle. The sauce is seasoned to taste with grated horseradish from a jar, lemon juice, salt, pepper and a large amount of finely chopped dill. After combining the ingredients, spread the finished sauce on a serving plate.
After boiling the eggs, cut them in half and place each half on the horseradish sauce. Decorate the whole thing with fresh dill and sliced radish. You can also use fresh chives, parsley and cress for decoration. As you can see, these eggs in sauce can be made in less than 15 minutes, so they are a great dish for unexpected guests. I encourage you to check the following recipe for eggs in horseradish sauce, and please enjoy.
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Ingredients of eggs in horseradish sauce.
- 4 hard-boiled eggs
- 2 full tablespoons of dill
- a small bunch of radish
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 3 tablespoons of mayonnaise
- 3 tablespoons of Greek yogurt
- 1 small pickle
- 2 tablespoons of grated horseradish from a jar
- 1 tablespoon of lemon juice
How to make eggs in horseradish sauce.
Add the diced radish, pickle, chopped dill, horseradish, mayonnaise, yogurt, lemon juice, pepper, and salt in a bowl. Mix thoroughly. Then, spread the sauce on a serving plate, place the egg halves on top and decorate with dill and radish.
Good to know when making eggs in horseradish sauce.
I start hard-boiling eggs by pouring a large amount of water into a medium-sized pot, adding about 1/4 teaspoon of salt and bringing it to a boil. When the water in the pot begins to boil, I carefully place the eggs in it. It is best to place the eggs on a spoon and submerge them in the water, placing the eggs on the bottom of the pot, then carefully removing the spoon. I cover the pot with a lid, bring it to a boil, then cook for a maximum of 8-10 minutes, depending on the size of the eggs. The larger the eggs, the longer the cooking time—I usually cook medium-sized eggs for 9 minutes. Next, I pour off the boiling water from the eggs, pour very cold tap water over them to stop the cooking process, and let the eggs cool.
I remove the shell from the cooled eggs – a metal spoon works best here. I gently tap the eggs with the spoon so that the shell cracks in as many places as possible, then carefully remove the shell.
Do you like stuffed eggs? If so, try our recipe for Devilled eggs with salmon.
