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Egg pasta with horseradish

Snacks Regional Cuisine of Poland 15 min Easy 22 wyświetleń ~4.63 PLN * - (0)
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Description

Creamy egg paste with horseradish is a traditional Polish snack that combines the delicacy of boiled eggs with the sharp, spicy accent of horseradish. Perfect for breakfast, dinner, or served at parties as a spread on fresh bread. The spring version is enriched with fresh chives, providing a contrast of colors and a light freshness. The paste has a velvety consistency thanks to the combination of mayonnaise and sour cream, and the flavor is balanced: a mild egg base complemented by horseradish and seasoned with salt and pepper. Serve with rye bread, pickled cucumber, or radishes; it also pairs wonderfully with young lettuce and spring vegetables.

Ingredients Used

Ingredients (8)

Servings:
4
  • Chicken egg 4 szt. (~240 g)
  • Mayonnaise 60 g
  • 18% cream 50 ml
  • Horseradish 30 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chives 0.3 pęczków (~30 g)
  • Country bread 200 g
💰 Szacowany koszt dania: ~4.63 PLN (1.16 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking eggs

1

Arrange the eggs in a single row in a small pot. Cover with cold water so that the water covers the eggs by about 2 cm. Place the pot over medium heat and bring to a boil. When the water starts to boil, set a timer for 9 minutes to achieve hard-boiled eggs with a creamy yolk. After 9 minutes, immediately transfer the eggs with a slotted spoon to a bowl of very cold water (ice cubes are not necessary, cold water will suffice) and let sit for 5 minutes to stop the cooking process.

Use a pot with a diameter suitable for the number of eggs (preferably a small pot with a thick bottom). Do not bring to a rapid boil - the boiling should be moderate so that the eggs do not crack. Cooling in cold water makes peeling easier.

Peeling and chopping

2

Peel the cooled eggs: gently tap the egg against a hard surface to crack the shell, then roll it under your hand to make the shell come off more easily. Peel under water, which helps remove small pieces of shell. Cut each egg in half to check if the yolk is well cooked. Then finely chop the whites and yolks with a knife on a cutting board or grate them on a coarse grater — both methods are good; chopping gives texture, grating gives a smooth paste.

Use a stable board and a sharp knife or a sieve/grater. If you want a very smooth paste, you can additionally press the eggs through a potato ricer.

Preparing the base

3

In a large bowl, combine mayonnaise (60 g) and 18% cream (50 g): first add the mayonnaise, then the cream, and mix with a wooden spoon or rubber spatula until you have a smooth, creamy mixture. Gradually add horseradish (30 g): start with half, mix, and season with salt (2 pinches) and pepper (1 pinch). Taste the sauce — if you want more heat, add the remaining horseradish after mixing again.

Ingredients: Mayonnaise, 18% cream, horseradish, Salt, Black pepper
Use a large bowl (at least 2 l), a wooden spoon or spatula. Mix gently to avoid thinning the mixture too much; add the horseradish gradually, as it has an intense flavor.

Combining ingredients

4

Add the chopped or grated eggs to the prepared base. Gently mix from the center outwards, so as not to completely mash all the ingredients into a paste — leave some structure if you like texture. Taste the paste and season with salt or pepper if needed. You can adjust the consistency by adding a little more cream (10 g at a time) if the paste is too thick.

Ingredients: Mayonnaise, 18% cream, horseradish, Salt, Black pepper
Use a spatula or a large spoon. Stir briefly to prevent the paste from becoming too watery. A common mistake is adding too much horseradish at once — it's better to add it gradually and taste.

Finishing and serving

5

Transfer the paste to a bowl or spread a layer on slices of bread. Sprinkle with finely chopped chives (if using) for color and aroma. Additionally, you can serve slices of fresh radish or pickled cucumber alongside the plate. Serve immediately or after 10–15 minutes of chilling in the refrigerator — the cold paste has a firmer texture.

Ingredients: Chives, country bread
Use a small serving bowl or a board and knife for spreading. If you're serving at a party, spread the paste on a board with accompaniments: pickles, bread, leafy greens.

Fun Fact

💡

Egg paste with spicy additions, such as horseradish, was popular in Polish rural cuisine as a quick source of calories and a flavorful addition to bread. Horseradish is traditionally used in Polish holiday dishes (e.g., in the Easter menu).

Best for

Śniadanie Przekąska na przyjęcie Impreza rodzinna

Tips

🍽️ Serving

Serve on slightly warm or chilled sourdough bread, garnished with fresh chives. For serving, add sour accompaniments (pickled cucumber, radish) and lemon slices to soften the sharpness of the horseradish.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. Do not freeze (texture and flavor will change). Before serving, mix well again and season with fresh salt and pepper if needed.

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