Gaby
0
Start by mashing two hard-boiled egg yolks with some mustard. Then, add 2-3 tablespoons of finely grated horseradish, mixing it with sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine) and mayonnaise. Season with salt and sugar to taste. Pour the sauce into a deep bowl and place the egg halves yolk-side up on top. Garnish each egg with an olive or a pickled plum. Serve with a plastic spoon for easy serving.
Ingredients: 8 hard-boiled eggs, horseradish root, 200g of sour cream (approx. 0.4 lbs), 100g of mayonnaise (approx. 0.2 lbs), 1 teaspoon of mustard, olives, sugar, salt.
