Hard-Boiled Eggs with Dips
Boiled eggs with dips is a recipe featuring fresh ingredients from the dips category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 eggs
- 200 g crème fraîche
- Salt
- 1 tsp lemon juice
- 1 tsp freshly grated horseradish
- 50 g cooked beetroot
- 1 tsp Sunflower seeds
- a pinch ground cumin
- Pepper (from the grinder)
- 50 g frozen peas
- 1 tsp freshly chopped mint
Instructions
-
1.
Boil the eggs to your preference, 5-10 minutes for soft or hard boiled. Shock in cold water and let cool.
-
2.
Whisk the crème fraîche with salt and lemon juice until creamy. Take half of it and mix with horseradish for the first dip. Season with salt and set aside.
-
3.
Drain the beetroot, dice it, and blend with sunflower seeds. Fold about half of the remaining crème fraîche in and season with salt, cumin, and pepper. Spoon into a small bowl and set aside.
-
4.
Cook peas in salted water 3-5 minutes until firm. Taste, drain, and blend with the rest of the crème fraîche and mint. Season with salt and pepper and place in another bowl.
-
5.
Cut the eggs as desired (e.g., a neat zig‑zag pattern) and spoon 1 tsp of each dip over them.
