Egg Pasta with Dill (Easter Twist with Cottage Cheese and Horseradish) - photo 1
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Egg Pasta with Dill (Easter Twist with Cottage Cheese and Horseradish)

Appetizers Easter 30 min Easy 25 wyświetleń ~8.64 PLN * - (0)
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Description

Classic Polish egg paste with dill, enriched with cottage cheese and horseradish — perfect as an appetizer for Easter breakfast. The delicate, creamy texture of the cottage cheese and butter combines with the full flavor of hard-boiled eggs, while fresh dill and sharp horseradish give the paste a spring character. Serve on pieces of rustic bread or as a filling for halved eggs; it looks great in a rustic bowl, garnished with slices of radish and sprigs of dill. The dish has an aromatic, slightly spicy finish and a fresh, green accent that fits well on the Easter table alongside fresh spring vegetables.

Ingredients Used

Ingredients (10)

Servings:
4
  • Chicken egg 4 szt. (~240 g)
  • Cottage cheese 200 g
  • Butter 30 g
  • Sour cream 50 g
  • Horseradish 20 g
  • Dill 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chives 0.3 pęczków (~30 g)
  • Country bread 200 g
💰 Szacowany koszt dania: ~8.64 PLN (2.16 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the eggs

1

Take the eggs out of the fridge for 20–30 minutes so they are not cold (this will reduce the risk of cracking). Place the eggs in a single layer in a pot that is slightly larger than the eggs, and cover with cold water so that there is 2 cm of water above the eggs. Add 1/2 teaspoon of salt to the water (this makes peeling easier). Place the pot over medium heat and bring to a gentle boil. Once the water starts to boil, reduce the heat to medium-low and cook for 10 minutes for hard-boiled eggs with creamy yolks.

Ingredients: Salt
Use a pot where the eggs lie flat (without overlapping). Use a slotted spoon to remove them. Do not increase the heat suddenly — too vigorous boiling can crack the shells.

Cooling and peeling

2

After 10 minutes, quickly rinse the eggs with very cold water or place them in a bowl of ice-cold water for 5–8 minutes. This will stop the cooking process and help the shell separate from the egg white. Gently tap each egg on the countertop, rolling it, and then peel it under running water — starting from the wider end, where the air pocket is located.

Use a large bowl with ice or very cold water. If the shell sticks tightly, peel the egg under a thin stream of water, which will make it easier.

Preparation of dry ingredients

3

Chop the dill finely: lay the sprigs on the board, gather them into a bunch, and with three knife motions, chop into thin strips, then even finer. If you are using chives (optional), chop them finely. Crumble the cheese with a fork in a large bowl or pass it through a sieve to avoid large lumps. Cut the butter into small pieces and leave it at room temperature for 5–10 minutes to soften. Measure out 20 g (about 1 tablespoon) of horseradish and have it ready.

Ingredients: dill, Cottage cheese, Butter, horseradish, Chives
Use a sharp knife and a stable cutting board. If you don't have a non-slip board, place a damp cloth underneath to prevent the board from sliding on the countertop. A potato masher will also be useful for crumbling the cheese.

Mixing the paste

4

Transfer the crumbled cottage cheese to a large bowl. Add the soft butter, 50 ml of cream, and grated horseradish (20 g). Add the chopped eggs to the bowl. Using a fork or potato masher, mash the mixture for about 2–3 minutes until the ingredients combine into a smooth or slightly chunky consistency — depending on your preference. If the mixture is too thick, add a tablespoon of cream at a time. Season with 1–2 g of pepper and gradually add salt (about 3 g in total), tasting after each adjustment.

Ingredients: Cottage cheese, Butter, Sour cream, horseradish, Salt, Black pepper
Use a wooden spoon, fork, or masher. If you want a very smooth paste, you can use an immersion blender with short pulses, but do not blend for too long to avoid the mixture becoming sticky.

Seasoning and adding dill

5

To the almost finished paste, add the chopped dill (the whole bunch, 30 g). Gently fold in the dill with a spoon, so as not to crush the entire mixture — using an upward motion will preserve the texture of the paste. Taste and add more horseradish (in 5 g increments) or salt if needed. If you plan to serve with a spicier addition (e.g., more horseradish), season less at the beginning.

Ingredients: dill, horseradish
Add the dill at the end to preserve its fresh aroma and color. For a more intense flavor, leave the paste in the fridge for 30–60 minutes to let the flavors meld.

Cooling

6

Cover the bowl with plastic wrap and place it in the refrigerator for at least 15–30 minutes — chilling will allow the ingredients to 'meld' and the paste will become firmer. If you need to serve it immediately, just 10 minutes in the chill will suffice.

Do not keep the paste longer than 24 hours at room temperature. Always cover it to prevent it from absorbing odors from the fridge.

Serving

7

Transfer the spread to a serving dish. Serve with slices of lightly toasted country bread (optional) or on halved eggs as a filling. Garnish with chopped chives (optional) and slices of radish for color, along with a few sprigs of dill on top. For the Easter table, prepare several small bowls with the spread and place the accompaniments next to it: sliced radishes, cucumber, and green lettuce.

Ingredients: country bread, Chives, dill
Use a flat, wide spoon to spread on the slices. If serving on halved eggs, use a piping bag or a teaspoon for even filling.

Fun Fact

💡

In Poland, egg paste is a traditional element of the Easter breakfast — it was once made with simple ingredients: eggs, butter, and chives. The addition of horseradish is a regional touch, often found in central and eastern Poland as a symbol of spring freshness and sharp flavors.

Best for

Wielkanoc śniadanie przyjęcie

Tips

🍽️ Serving

Serve the paste slightly chilled, not icy. It’s best served on thickly sliced, lightly toasted country bread or on fresh egg halves. For a contrast in texture, add sliced radishes or thin strips of fresh cucumber. You can also serve pickled vegetables on the side.

🥡 Storage

Store the paste in an airtight container in the refrigerator for up to 3 days. Do not freeze — after thawing, the consistency of the cheese and cream may separate. If the paste seems dry after cooling, add a teaspoon of cream and mix before serving.

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