Egg-horseradish paste/dip...

I had no idea how to call it. We normally eat it spread on a ham or cheese sandwich. It's also great as a side dish with meats. But I definitely know that there can't be Christmas or Easter without it! I just can't possibly imagine a holiday breakfast without this aromatic paste on the table... Hope you will try it too, it's dead simple. Especially now during carnival season - it will work great as a kind of dip/side dish with small canapes or vegetable sticks etc.

How to make it...

- 4 hard boiled eggs
- 2 tablespoons crème fraiche (or other kind of sour cream)
- 180 g of horseradish puree

Cut the eggs in half. Remove the yolk and make it into paste with a spoon. Dice the white eggs very finely. In a bowl combine egg yolks, cream and horseradish puree. Add diced egg whites and mix well. Taste it - if the horseradish is too strong for you just simply add more cream. It has to be slightly hot - that's the idea.