Eggs in Mayonnaise with Horseradish, Beetroot, and Sprouts
Prep: 15min
|
Servings: 4
|
Cook: 10min
Eggs in mayonnaise with horseradish, beetroot, and sprouts is a recipe featuring fresh ingredients from the eggs category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 eggs
- 150 g cooked beetroot (vacuum-packed)
- 250 g mayonnaise
- 2 tbsp sour cream horseradish (jarred)
- 60 g sour cream
- 2 tbsp freshly chopped dill
- Salt
- Cayenne pepper
- Lemon juice
- 2 tbsp sprouts (choice)
Instructions
-
1.
Hard‑boil the eggs in boiling water for about 10 minutes. Drain, cool under cold running water, peel and let cool.
-
2.
Cut the beetroot into small cubes. Whisk mayonnaise with horseradish and sour cream; fold in beetroot and half the dill, season with salt, pepper, and a splash of lemon juice. Slice or halve the eggs, arrange on plates with the horseradish mayo, garnish with remaining dill and sprouts, and serve.
