Elevate easter brunch with zesty eggs in dressing
Hard-boiled eggs benefit from additions that provide lightness and flavor. Although mixing them with a mayonnaise-based sauce can make them slightly more calorie-dense, without any additions, they tend to be bland and tasteless. For Easter, I suggest a compromise—instead of using mayonnaise, I make a lighter sauce with Greek yogurt and flavorful ingredients.
Eggs at Easter breakfast are typically served with a filling made from yolks mixed with mayonnaise and spices. While they look impressive, they often lack a surprising element, such as a spicy, fresh, or sour addition. Russian dressing has all these qualities. I add pickled mushrooms, cucumbers, and onions to it, and the characteristic mustard adds spiciness.
Recipe modifications
Russian dressing for eggs is somewhat similar to tartar sauce, to which capers are often added. If you like capers, they work well here too. You can add small capers whole, while larger ones can be diced.
You can also add a small teaspoon of horseradish to the sauce to enhance the spicy notes. Horseradish pairs perfectly with Russian mustard. Alternatively, those who prefer milder flavors can substitute the spicy mustard with a milder one, such as Sarepta or French mustard.
Consider experimenting with green additions. Instead of chives, try parsley, dill, thyme, or cilantro. A festive touch could be garden cress or other sprouts like radish, pea, or sunflower. You can easily grow them on your windowsill—they sprout within a few days, so you'll have them ready before Easter.
Eggs in Russian Dressing
You can choose how to serve the eggs—either lay the boiled eggs on the sauce or serve them drizzled with the sauce.
Ingredients:
- 6 eggs
- About 2 ounces of pickled mushrooms (button mushrooms work well)
- 3 pickled cucumbers
- 1 onion (can be fresh or pickled)
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon spicy mustard, such as Russian
- Salt and pepper to taste
- A handful of fresh chives
Directions:
- Hard-boil the eggs, let them cool, and peel the shells. Cut them in half and arrange on a platter.
- Dice the pickled mushrooms and pickled cucumbers and transfer them to a bowl. Add finely chopped onion.
- Mix with yogurt, mayonnaise, and spicy mustard. Season to taste with salt and pepper.
- Drizzle the prepared eggs with the sauce and sprinkle with chopped chives.
