Elevate your easter eggs with zesty dressing
Hard-boiled eggs require additions to give them lightness and flavour. Although using a mayonnaise-based sauce can make them slightly more calorie-dense, they can be bland and tasteless without any additives. For Easter, I suggest a compromise - instead of using mayonnaise, I create a lighter sauce based on Greek yoghurt with flavourful ingredients.
Eggs at Easter breakfast are typically served with a yolk-based filling mixed with mayonnaise and spices. However, despite their impressive appearance, they often lack a distinct taste variation, such as a spicy, fresh, or sour addition. Russian dressing provides everything needed. I add pickled mushrooms, cucumbers, and onions to it, with the characteristic mustard providing a spicy kick.
Recipe modifications
Russian dressing for eggs is somewhat similar to tartar sauce, which often includes capers. If you enjoy their flavour, they will complement this dish well. You can use small capers whole, while larger ones can be chopped into small dice.
You can also add a small teaspoon of horseradish to the sauce to enhance the spicy notes. Horseradish pairs beautifully with Russian mustard. For those who prefer milder flavours, consider replacing the spicy mustard with a milder option, such as Sarepta or French mustard.
Experiment with fresh green additions. Instead of chives, try adding parsley, dill, thyme, or coriander. For a festive touch, use garden cress or other sprouts, such as radish, pea, or sunflower. You can grow them on your windowsill; they sprout within a few days so you'll have them ready before Easter.
Eggs in Russian dressing
Decide how you want to serve the eggs - either lay the boiled eggs on the sauce or drizzle them with the sauce.
Ingredients:
- 6 eggs,
- about 55 grams of pickled mushrooms (button mushrooms can be used),
- 3 pickled cucumbers,
- 1 onion (fresh or pickled),
- 3 tablespoons Greek yoghurt,
- 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, allow them to cool, and peel off the shells. Cut them in half and place them on a platter.
- Dice the pickled mushrooms and cucumbers, then transfer them to a bowl. Add the finely chopped onion.
- Mix with yoghurt, mayonnaise, and spicy mustard. Season with salt and pepper to taste.
- Drizzle the sauce over the prepared eggs. Sprinkle with chopped chives.
