Eggs in tartar sauce: A Taste of tradition

Eggs in tartar sauce are an indispensable element of the table. Their taste and aroma transport us to the magical atmosphere of family celebrations. We have passed down a recipe that combines tradition with exceptional flavour. Our great-grandmothers masterfully prepared the sauce for eggs.

Tartar sauce stands out with its creamy consistency, distinctive flavour, and a delicate forest note. This is due to the addition of pickled wild mushrooms such as bay boletes, porcini, and slippery jacks. These mushrooms give the sauce a unique aroma and enrich it with valuable nutrients.

Ingredients:

                  
• 5-6 boiled eggs
• about 310 grams of mayonnaise
• 4 heaping tablespoons of natural yogurt or thick cream
• 1 tablespoon of grated horseradish
• 1 teaspoon of Dijon or gourmet mustard
• 5-6 pickled wild mushrooms (bay boletes, porcini, slippery jacks)
• 2 pickles
• 1 tablespoon of chopped dill
• salt and freshly ground black pepper
• fresh cucumber, radish, and chives for decoration

Preparation:

1. Chop pickled mushrooms and pickles into tiny cubes.
2. Mix mayonnaise with yogurt (or cream), horseradish, and mustard in a bowl.
3. Add chopped mushrooms, pickles, and dill to the sauce.
4. Season the mixture with salt and pepper, mixing thoroughly.
5. Cover the prepared sauce and refrigerate for a few hours to let the flavours blend.
6. In a large dish or bowl, spread the prepared sauce. You can add sliced fresh cucumber and radishes.
7. Place boiled egg halves on top and sprinkle with chopped chives.

Ready eggs in tartar sauce will delight not only with their flavour but also with their exceptional aroma. This dish is perfect for the holiday table and any other occasion when you want to emphasize the uniqueness and tradition of cuisine.