Spruce up your Easter eggs with zesty Russian dressing
Hard-boiled eggs often need some additions to give them a touch of lightness and flavour. While a mayonnaise-based sauce can add density to the calories, they tend to be rather bland without any enhancements. For Easter, I suggest a compromise — instead of mayonnaise, try a lighter sauce using Greek yogurt and other flavourful ingredients.
At Easter breakfast, eggs are typically served with a filling made from yolks mixed with mayonnaise and spices. Although these can be visually appealing, they often lack a certain zest, which could come from a spicy, fresh, or sour element. Russian dressing offers the perfect solution. I like to add pickled mushrooms, cucumbers, and onions to it, with mustard providing just the right amount of spiciness.
Recipe modifications
Russian dressing for eggs is somewhat similar to tartar sauce, which often includes capers. If you enjoy their flavour, they can be a welcomed addition here too. You can add small ones whole or dice larger ones.
For an extra kick, try adding a small teaspoon of horseradish to the sauce. It pairs wonderfully with Russian mustard. However, if you prefer milder flavours, consider swapping out the spicy mustard for a gentler option like Sarepta or French mustard.
Feel free to experiment with green additions. Instead of chives, try parsley, dill, thyme, or cilantro. For a festive touch, consider garden cress or other sprouts such as radish, pea, or sunflower. These can be grown on your windowsill and will be ready in just a few days — perfect timing for Easter.
Eggs in Russian dressing
Choose how you'd like to serve the eggs — you can lay the boiled eggs atop the sauce or drizzle them with it.
Ingredients:
- 6 eggs
- About 60 grams of pickled mushrooms (button mushrooms work well)
- 3 pickled cucumbers
- 1 onion (can be fresh or pickled)
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon spicy mustard, such as Russian
- Salt and pepper to taste
- A handful of fresh chives
Directions:
- Hard-boil the eggs, let them cool, and peel off the shells. Cut them in half and place on a platter.
- Dice the pickled mushrooms and cucumbers, and transfer them to a bowl. Add finely chopped onion.
- Mix with yogurt, mayonnaise, and spicy mustard. Season to taste with salt and pepper.
- Drizzle the prepared eggs with the sauce and sprinkle with chopped chives.
