Hard-Boiled Eggs with Horseradish Egg Spread Recipe
This is a simple snack that often appears on the Polish Easter table, but it also works for any house party. Hard-boiled eggs served with a creamy, slightly spicy horseradish spread are a bit like stuffed eggs, but they’re quicker to make and don’t require baking.
These eggs combine Easter tradition with the convenience of a quick snack – they taste like stuffed eggs but don’t require baking or fiddly preparation. The sharp note of horseradish balanced by creamy mayonnaise and yogurt gives a bold, “wake-you-up” flavour that pairs perfectly with fresh chives. It’s exactly the kind of snack that disappears from the platter first at home gatherings.
Chef's tips
Cook the eggs for 9–10 minutes from the moment the water boils, then immediately transfer them to very cold water – this way they peel nicely and the yolk won’t turn greyish. Add the horseradish gradually, tasting after each teaspoon, because different brands vary in heat and it’s easy to overdo it. Prepare the spread at least 30 minutes in advance and chill it in the fridge – the flavours will meld and the texture will thicken.
How to serve
Serve on a large platter sprinkled generously with chives or cress, alongside a plate of sourdough bread or small croutons. These eggs go very well with homemade horseradish liqueur, a glass of dry white wine or simply well-chilled water with lemon and cucumber. They work for Easter breakfast, but also as a first platter on a name-day party or New Year’s Eve buffet.
Ingredients
- eggs - 8 pieces
- grated horseradish from a jar can be mild or hot - 2 tablespoons
- mayonnaise - 3 tablespoons
- yogurt for a lighter texture - 2 tablespoons
- chives chopped - 2 tablespoons
- salt to taste
- pepper to taste
- paprika for sprinkling, optional - 0.5 teaspoons
Preparation
- Gently place the eggs in a saucepan and cover with cold water so they are fully submerged. Put over medium heat and bring to a boil.
- From the moment the water starts boiling, cook the eggs for 8–9 minutes for hard-boiled.
- After cooking, pour off the hot water and cover the eggs with cold water. Leave for a few minutes to cool so they are easier to peel.
- Peel the cooled eggs. Cut 4 eggs in half lengthwise and arrange on a serving platter. Place the remaining 4 eggs in a bowl.
- Mash the eggs in the bowl thoroughly with a fork into small pieces.
- Add the mayonnaise, yogurt and grated horseradish to the mashed eggs. Mix into a smooth, creamy spread.
- Add the chopped chives, season with salt and pepper. Taste and add more horseradish if needed, if you like a stronger flavour.
- Using a teaspoon, place a portion of the horseradish-egg spread on each egg half on the platter, forming small mounds.
- You can gently sprinkle everything with ground sweet paprika and extra chives for colour.
- Serve immediately or chill in the fridge for about 30 minutes to let the flavours meld.
Storage
Store any leftover filled eggs in the fridge in a closed container and eat within 24 hours. The spread on its own will keep for up to 2 days in the fridge; stir before using and, if it has thickened, loosen with a little yogurt or mayonnaise.
