Easter twist: Creamy egg dish that dazzles guests
Eggs are an indispensable symbol of Easter, without which it's hard to imagine the holiday table. This year, I decided to surprise my guests by serving them in a completely new way – in a velvety, aromatic sauce. Preparing these eggs for Easter is so quick that I can conjure a small culinary masterpiece just moments before the guests arrive.
Eggs at Easter are an absolute classic—I can't imagine the holiday table without them. However, instead of serving traditional eggs with mayonnaise or stuffed ones again, I opted for something different this year. I found a recipe that is not only quick to make but also tastes great. These eggs are always the first to disappear from the platter, and I always hear the same question: "How did you make them so quickly?!"
Easter eggs with sauce that steals the show
Preparing this snack is pure joy – it doesn't require many ingredients or special skills. Moreover, everything can be made in just fifteen minutes, which can be invaluable during the Easter rush. In this dish, the sauce takes centre stage. It combines the flavours of salty gherkins, pickled mushrooms, and sharp onions with creamy mayonnaise, yoghurt, and spicier Russian mustard.
Thanks to this, the 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 an impressive dish from a good restaurant, not just a quick holiday snack.
How to make quick Easter eggs?
Try this recipe if you're looking for an idea for Easter eggs that won't take you half a day. You only need a few simple ingredients:
Ingredients:
- 6 hard-boiled eggs,
- 60 grams of pickled mushrooms,
- 3 gherkins,
- 1 small onion,
- 3 tablespoons of mayonnaise,
- 3 tablespoons of Greek yoghurt,
- 1 tablespoon of Russian mustard,
- 2 tablespoons of fresh dill,
- salt and pepper to taste.
Preparation:
- Start by hard-boiling the eggs – just 8–9 minutes of cooking. While they cool, prepare the rest of the ingredients.
- Drain the mushrooms and gherkins and thoroughly dry them with a paper towel, so the sauce isn't too runny. Chop them finely into cubes, just like the onion.
- Mix the mayonnaise, yoghurt, and Russian mustard in a small bowl—season with salt and pepper.
- Add the chopped vegetables to the sauce and mix thoroughly. Transfer the ready mixture onto a platter.
- Place the egg halves on top – yolk side up – and sprinkle everything with fresh dill.
That's it. The dish is ready, and it tastes as if it took a lot of time and effort. The best part is, you can prepare it even just 10 minutes before the guests arrive.
