Eggs in Tartar Sauce
Easter staple recipe. Hard-boiled eggs in creamy tartar sauce is a delicious side for Ester breakfast or lunch. Perfect with roasted ham, fresh bread or by its own – it’s that good!
This is one of those dishes that I prepare only for Easter, making sure to make a big portion of it so it’s enough to satisfy us until another year. I am not sure why as it’s super simple and easy to make but it was just a tradition when I was growing up and that’s why it’s special to me.
What you will need for the sauce is really a few simple ingredients that balance well and add a special umpf to your everyday boiled eggs. Cornichons, pickled champignons (white mushrooms), sour cream and mayo.
To get nice pickled mushrooms I recommend making a trip to a Polish deli to grab a jar of those, you might like them even on their own as a little side – I’m definitely obsessed.
Eggs in Tartar Sauce
Ingredients
- 8 Hard-Boiled Eggs peeled
- 8 Medium Cornichons
- 150 g Pickled Mushrooms
- 4 tbsp Sour Cream
- 3 tbsp Mayonnaise
- Salt & Pepper
Instructions
- To prepare the sauce cut cornichons and mushrooms into fine cubes. Place in a bowl and add sour cream and mayonnaise. Mix the ingredients together and season to taste with salt and pepper.
- Cut the peeled eggs into halves. Place a few halves of the eggs on the bottom of a serving dish and cover with few tablespoons of sauce. Continue to create layers finishing with sauce on top. You can decorate the ready dish with some chopped parsley or spring onion.
- Keep in the fridge for a maximum of 3 days.