Eggs with Radish
vxdaEggs with radish and horseradish are the perfect appetizer for Easter, full of spring freshness and zest. This simple recipe can also be enhanced with chives and cucumber, as described further on.
Ingredients
- 5 pcs hard-boiled egg
- 2 pcs radish
- 40 g mayonnaise
- 1 tbsp grated horseradish
- salt and pepper
- garden cress
Instructions
- 1
Boil five large eggs until hard-boiled. To make peeling easier, add a few tablespoons of salt to the water. After cooking, cover the eggs with ice water and gently tap the shells of each one. Then peel the eggs. Once cooled, cut four eggs in half crosswise or lengthwise. Set aside the egg white halves, and place the yolks in a separate bowl. The cooked yolks and one whole egg will serve as the base for the filling.
- 2
In a bowl, place one hard-boiled egg and all the yolks from the remaining four eggs. Finely chop two large radishes. Add one level tablespoon of grated horseradish (I use horseradish from a jar) and 40 grams of mayonnaise. Season well with a pinch of pepper and salt. Mash everything thoroughly with a fork and mix.
- 3
Place a portion of the prepared filling on each egg half. Garnish with fresh cress and, optionally, a thin slice of radish. Serve immediately after preparation or after chilling in the refrigerator.