top of page

Traditional Polish horseradish sauce for Easter


30 min





About the Recipe

Easter = Eggs, at least when it comes to meal time.

For this celebration, in Poland eggs are in almost everything! But the incomparable star of the table are definitely deviled eggs. There are so many different ways to prepare them, with mushrooms, tuna, or avocado.

This recipe is one of the more traditional Polish recipes based on horseradish that next to eggs places as a second most important ingredient. This is the way I remember my grandma making them.
The filling is spicy and creamy at the same time, and they are perfect to start the breakfast on Easter Sunday.


8 eggs
ground pepper
3 tbs of mayo
1 tbs (or more) of prepared horseradish


Step 1

Hard boil the eggs. The easier way to peel eggs is to cook them in cold water for 12 min, and place them in an ice bath as soon as you take them off the stove.

Step 2

Peel the eggs, cut them in half, and take out yolks. Place them in a medium size bowl. Take 2 egg whites and roughly chop them, put a teaspoon aside for decoration.

Step 3

Mash yolks with a fork. Add mayonnaise, chopped whites and horseradish, combine everything together. Taste it, add salt, and black pepper, to your taste.

Step 4

Fill up the egg whites with the sauce. Decorate with chives or chopped egg whites and pepper. Refrigerate until ready to serve.
bottom of page