Traditional Polish horseradish sauce with egg is a creamy, slightly spicy dip perfect for cold cuts, roasted meats, fresh bread, or as an addition to the Easter table. It is based on sharp horseradish and sour cream, with the addition of boiled egg for texture and to mellow the heat. A spring touch can be added with fresh dill. The sauce has a contrasting texture: a smooth base and small pieces of yolk; the flavor combines spiciness, acidity, and a delicate sweetness, presented rustic-style in a bowl, garnished with greenery.
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Cook the eggs hard-boiled: place the eggs in a pot, cover them with cold water so that the water covers the eggs by about 2 cm. Bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for 9 minutes. After cooking, quickly rinse with cold water and set aside for 5 minutes to cool, then peel.
If you are using fresh horseradish, peel the thin skin with a peeler or knife. Place the horseradish root on a board and finely grate it on a fine grater directly into a bowl (to avoid losing the aroma). If the horseradish is very spicy, you can grate half and add the rest only after mixing. If you are using jarred horseradish, measure out the required amount with a spoon.
In a medium bowl, place the cream. Add the grated horseradish (start with 2/3 of the amount, you can adjust the spiciness later) and pour in the lemon juice. Mix with a spoon or spatula evenly until the mixture is smooth and creamy. Taste with a spoon to assess the spiciness and acidity.
Add salt and pepper to taste. If the horseradish is very spicy, add a small amount of sugar (optional) of half a teaspoon (5 g) and mix again. Taste the sauce after each adjustment. Remember that the flavor will mellow slightly after cooling.
Chop the boiled eggs: first cut the eggs in half, remove the yolks, finely chop the whites and yolks separately or together, depending on your preference. Add the chopped egg to the sauce and gently mix to keep the pieces intact. If you are using dill, finely chop it and stir it in with a spoon at the end.
Transfer the sauce to serving bowls or small dishes, and garnish with a few sprigs of dill or a small amount of grated horseradish on top. Serve immediately with cold cuts, roasted meat, stuffed eggs, or with dark bread.
Horseradish has been used in Poland for centuries as a spice and medicine. Traditionally, it appears on holiday tables, especially at Easter, where it pairs wonderfully with eggs and cold cuts.
Serve chilled or at room temperature. It pairs well with roasted ham, white sausage, smoked salmon, or crispy dark bread. It can be served in small bowls as a dip alongside snacks.
Store in a closed container in the refrigerator for up to 3 days. Before serving, stir, as the sauce may separate slightly. Do not freeze cream with egg.
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