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Start by mashing two hard-boiled egg yolks with a teaspoon of mustard. Add 2–3 tablespoons of finely grated horseradish and mix it into 200 g smetana (a thicker, tangier Eastern European sour cream) and 100 g mayonnaise. Season with salt and a pinch of sugar to taste. Pour the sauce into a deep bowl and arrange 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, 200 g smetana (approx. 0.4 lb), 100 g mayonnaise (approx. 0.2 lb), 1 teaspoon mustard, olives, sugar, salt.
