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Eggs in Tartar Sauce (Easter Snack)

Snacks Easter 45 min Easy 25 wyświetleń ~14.19 PLN - (0)
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Description

Classic eggs in tartar sauce are an elegant and aromatic appetizer perfect for the Easter table. The combination of creamy mayonnaise and sour cream with pickled cucumbers, mustard, and fresh dill creates a contrast of textures and flavors: the delicate, slightly sweet yolk, the acidity of the cucumber and lemon, and the herbal note of dill. In this version, I suggest a little twist: I mix part of the yolks with the sauce for a velvety consistency, while half of them are placed on the halved eggs for decoration and a more pronounced flavor. Serve chilled on a platter, garnished with dill and capers (optional). The dish pairs well with cress, whole grain bread, or young potatoes and is a typical element of a Polish Easter breakfast.

Ingredients Used

Ingredients (11)

Servings:
4
  • Chicken egg 6 szt. (~360 g)
  • Mayonnaise 120 g
  • 18% cream 150 ml
  • Pickled cucumber 1.6 szt. (~160 g)
  • Onion 1 szt. (~150 g)
  • Mustard 20 g
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Capers 20 g
💰 Szacowany koszt dania: ~14.19 PLN (3.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking eggs

1

Take the eggs out of the fridge about 30 minutes before cooking to warm them up — this reduces the risk of cracking. Place the eggs in a pot in a single layer and cover with cold water so that there is 2-3 cm of water above the eggs. Add 1 teaspoon of salt (optional - it helps with easier peeling). Put the pot on high heat and bring to a full boil.

Ingredients: Salt
Use a pot with a diameter suitable for the number of eggs, so they do not stack on top of each other. Salt prevents cracking and makes peeling easier.
2

When the water starts to boil vigorously, set a timer for 10 minutes for hard-boiled eggs (for a creamier yolk, 9 minutes). Keep the heat medium-high so that the water gently simmers, rather than boiling violently.

Use a kitchen timer. Too vigorous boiling can cause the shell to crack.
3

After the time has passed, quickly rinse the eggs with cold water and transfer them to a bowl of ice-cold water (ice bath) for at least 5 minutes — this will stop the cooking process and make peeling easier. Once cooled, gently tap the shell and peel under running water, starting from the wider end where the air chamber is located.

Use a strainer or slotted spoon to remove the eggs. If the eggs are difficult to peel, let them sit for a few more minutes in cold water.

Tartar sauce

4

Chop the pickled cucumbers into very small cubes (about 3-4 mm). Peel the onion and chop it finely — if you want a milder flavor, blanch the onion in boiling water for 30 seconds and drain. Finely chop the dill (discard the stems). If you are using capers (optional), rinse them under water and dry.

Ingredients: Pickled cucumber, Onion, Dill, Capers
Use a sharp knife and a cutting board, dicing will take a moment — make short, precise cuts. Alternatively, use a chef's knife instead of chopping with a blender to maintain crunchiness.
5

In a bowl, combine mayonnaise and sour cream; add mustard and lemon juice. Whisk or stir with a spoon until you achieve a smooth, creamy consistency. Taste the sauce and season with salt and pepper. The sauce should be pronounced but not overly salty — remember that cucumbers and capers are salty.

Ingredients: Mayonnaise, 18% cream, Mustard, Lemon juice, Salt, Black pepper
Use a medium bowl and a wooden spoon or silicone spatula. Stir vigorously for 20-30 seconds until the ingredients are evenly combined.
6

To the combined sauce base, add finely chopped cucumbers, onion, and most of the dill (leave some for decoration). Gently mix with a spoon to evenly distribute the cubes. If you are using capers as an option, add them now (you can also save a few for decoration). Set the sauce aside in the refrigerator for 15-30 minutes to let the flavors meld.

Ingredients: Mayonnaise, 18% cream, Pickled cucumber, Onion, Dill, Capers
Use a silicone spatula to avoid crushing the cucumbers. Chilling will help mellow the sharpness of the onion and balance the flavor.

Assembly and decoration

7

Cut the peeled egg vertically in half. Gently remove half of the yolk from a few selected halves (keep the yolk crumbs) — mix half of the yolks with the prepared sauce to give it a creamier, yolk-like note. Leave the insides of the remaining halves intact. Arrange the halves of the egg whites nicely next to each other on a platter.

Use a sharp, thin knife and wipe it between cuts if the egg white sticks. Carefully remove the yolk with a teaspoon or your finger.
8

On each half of the egg, place a teaspoon of tartar sauce. On half of the servings, additionally place a bit of the removed yolk (crumbled) for texture contrast. Sprinkle with fresh dill and optionally a few capers. Season with freshly ground pepper just before serving.

Ingredients: Mayonnaise, 18% cream, Dill, Capers, Black pepper
Use a dessert spoon to apply the sauce and a small sieve or spoon to sprinkle the crumbled yolk. Serve on a chilled platter.
9

Before serving, chill the cooked eggs in the refrigerator for 10-15 minutes. Serve on a platter with fresh cress, whole grain bread, or young steamed potatoes. Enjoy!

Ingredients: Dill
Use a chiller or the lowest shelf in the fridge, do not keep in the fridge for more than 24 hours after adding the sauce (protein and sauce lose freshness).

Fun Fact

💡

Tatar sauce in Polish cuisine differs from the French tartare sauce — along the Vistula River, tatar sauce with mayonnaise and pickles became popular as a condiment for eggs and meats during the interwar period and on holidays.

Best for

Wielkanoc Śniadanie świąteczne Przekąski na przyjęcie

Tips

🍽️ Serving

Serve the sauce and eggs chilled; add fresh cress for a peppery touch and sliced young potatoes in their skins as a side. If serving as an appetizer on a buffet, place a card with the name and allergens (eggs, dairy products).

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours after combining (sauce + eggs). If you want to prepare in advance, cook the eggs and prepare the sauce separately; combine the ingredients a few hours before serving. Do not freeze cooked eggs in the sauce.

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