Pickled eggs with three different sauces

Name: Pickled eggs with three different sauces
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 3 TABLESPOONS Salt; 3 Bay leaves; 1 TEASPOON Peppercorns; 1 TEASPOON Caraway seeds; 3 Chili Pods; 1 Onion; 10 Eggs (size M); 1 jar (250 g) Salad cream (40 % fat); 250 g Schmand; 3 TABLESPOONS Wine vinegar; 7-10 Tbsp Cayenne pepper; 2 Eßl raifort (verre); 2 TABLESPOONS medium hot mustard; 200 g Ketchup; 2 TABLESPOONS Chili sauce; 7-10 Tbsp Garden cress and roughly crushed pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

3 TABLESPOONS Salt
3 Bay leaves
1 TEASPOON Peppercorns
1 TEASPOON Caraway seeds
3 Chili Pods
1 Onion
10 Eggs (size M)
1 jar (250 g) Salad cream (40 % fat)
250 g Schmand
3 TABLESPOONS Wine vinegar
7-10 Tbsp Cayenne pepper
2 Eßl raifort (verre)
2 TABLESPOONS medium hot mustard
200 g Ketchup
2 TABLESPOONS Chili sauce
7-10 Tbsp Garden cress and roughly crushed pepper

Directions

1
Boil 1 1/4 litre of water with salt, bay leaf, peppercorns, caraway and chilli. In the meantime, peel onion, cut into rings and add. Add eggs to the stock and cook for 9-10 minutes.
2
Quench the eggs cold and beat the shell slightly. Let the stock cool down. Place the eggs in a glass and pour the stock over them. Cover and leave in the fridge for 2-3 days. Stir the salad cream, sour cream and vinegar until smooth.
3
Season to taste with salt and cayenne pepper. Mix half of the cream with horseradish and the rest with mustard. Stir ketchup and chili sauce until smooth. Add one tablespoon of horseradish sauce and mix.
4
Fill sauces in small bowls. Sprinkle horseradish sauce with cress and mustard sauce with coarsely crushed pepper. Serve with the eggs. Black bread is delicious with them.