The tradition of preparing Easter eggs comes from the ancient Persians who presented each other with red eggs during the spring. Red eggs were treated as magic objects which have the power to cast away evil.

We prepare many kinds of Easter dishes with eggs: with mayonnaise, borsch, sour rye soup, and salads; stuffed or served hot or cold. I like traditional eggs with mayonnaise, or stuffed eggs served hot.

Today I would like to share with you a new approach to serving eggs, which is related to the earliest traditions of red eggs. See how beautiful they look on green spring lettuce. Maybe you could buy into a bit of colourful madness?

Ingredients:

4 eggs
125ml of beetroot concentrate (I usually use Polish Krakus)
1 tablespoon of mayonnaise
1 teaspoon of horseradish
2 tablespoons of minced cress
salt and pepper

Hard boil the eggs and peel them. Thin the beetroot concentrate with an equal amount of water. Put the eggs into a tall dish and add the diluted concentrate to cover the eggs and leave for 45 minutes. Pour away the concentrate and cut the eggs in half. Remove the egg yolks, crush them with a fork and mix in with the mayonnaise, horseradish and cress. Spice it up with salt and pepper. Fill the white eggs with the yolk mass.

Enjoy your meal!

Try also
Eggs in Parma ham baskets.
Stuffed mushrooms
Small biscuits for New Year's Eve