Traditional tartar sauce with eggs: A festive delight

Eggs in tartar sauce are essential to any table, evoking the magical atmosphere of family celebrations. This recipe has been passed down from generation to generation, combining tradition with exceptional flavor. Our great-grandmothers masterfully prepared this sauce for eggs.

Old tartar sauce stands out with its creamy consistency and distinctive flavor with a delicate forest note. This is due to the addition of pickled wild mushrooms such as bay boletes, porcini, and slippery jacks. These mushrooms give the sauce a unique aroma and enrich it with valuable nutrients.

Ingredients:

                  
• 5-6 boiled eggs
• about 11 ounces of mayonnaise
• 4 heaping tablespoons of natural yogurt or thick cream
• 1 tablespoon of grated horseradish
• 1 teaspoon of Dijon or gourmet mustard
• 5-6 pickled wild mushrooms (bay boletes, porcini, slippery jacks)
• 2 pickles
• 1 tablespoon of chopped dill
• salt and freshly ground black pepper
• fresh cucumber, radish, and chives for decoration

Preparation:

1. Chop pickled mushrooms and pickles into tiny cubes.
2. Mix mayonnaise with yogurt (or cream), horseradish, and mustard in a bowl.
3. Add chopped mushrooms, pickles, and dill to the sauce.
4. Season the mixture with salt and pepper, mixing thoroughly.
5. Cover the prepared sauce and refrigerate for a few hours to let the flavors blend.
6. In a large dish or bowl, spread the prepared sauce. You can add sliced fresh cucumber and radishes.
7. Place boiled egg halves on top and sprinkle with chopped chives.

Ready eggs in tartar sauce will delight with their flavor and exceptional aroma. This dish is perfect for the holiday table or any other occasion when you want to emphasize the uniqueness and tradition of cuisine.