Elevated Easter: Eggs in tangy sauce ready in minutes
Eggs are an essential symbol of Easter, without which it's hard to imagine a holiday table. This year, I decided to surprise my guests by serving them in a completely new version — in a velvety, aromatic sauce. Preparing these Easter eggs is so quick that I can turn them into a small culinary masterpiece just moments before the guests arrive.
Easter eggs are an absolute classic — I can't imagine a holiday table without them. However, instead of serving traditional eggs with mayonnaise or stuffing them again, this year I went for something different. I used a recipe that is not only quick to make but also pleases everyone. These eggs disappear from the platter first, and I always hear the same question: "How did you make it so quickly?!"
Easter eggs with sauce that steals the show
Preparing this snack is pure pleasure — no need for many ingredients or special skills. Moreover, the whole thing can be made in about 15 minutes, which can be invaluable amid the Easter hustle. In this dish, the sauce plays the leading role. It combines the flavours of salty pickles, marinated mushrooms, and tangy onions with creamy mayonnaise, yogurt, and spicy Russian mustard.
As a result, the whole dish is perfectly balanced — creamy, crunchy, and bold in flavour. When you place halves of boiled eggs on top and sprinkle them with fresh dill, it looks like a fancy dish from a good restaurant, rather than a quick holiday snack.
How to make quick Easter eggs?
If you're looking for an idea for Easter eggs that won't take you half a day to prepare, you absolutely have to try this recipe. You only need a few simple ingredients:
Ingredients:
- 6 hard-boiled eggs,
- about 60 grams of marinated mushrooms,
- 3 pickles,
- 1 small onion,
- 3 tablespoons of mayonnaise,
- 3 tablespoons of Greek yogurt,
- 1 tablespoon of Russian mustard,
- 2 tablespoons of fresh dill,
- salt and pepper to taste.
Instructions:
- Start by hard boiling the eggs — it takes about 8–9 minutes. While they cool, prepare the rest of the ingredients.
- Drain the mushrooms and pickles and dry them thoroughly with a paper towel, so the sauce isn't too runny. Chop them finely into cubes, along with the onion.
- In a bowl, mix the mayonnaise, yogurt, and Russian mustard. Season with salt and pepper.
- Add the chopped vegetables to the sauce and mix well. Transfer the mixture to a platter.
- Place the halved eggs on top — with the yolk facing up — and sprinkle with fresh dill.
That's it. The dish is ready, and it tastes like it took a lot of time and effort. The best part is that you can prepare it literally 10 minutes before the guests arrive.
