Pickled horseradish with egg

Ingredients for 4 servings:

• 4 eggs, hard-boiled
• 1 piece(s) horseradish, freshly grated
• 120 ml wine vinegar
• some water or beef broth
• 1 pinch of salt
• 1 tbsp sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

goes well with Easter ham or a snack

Place the eggs in a pot of warm water, bring the water to a boil, and boil the eggs for 10 minutes. Then rinse the eggs in cold water, peel them, and quarter them. In a bowl, mix the grated horseradish with the vinegar, a little water (or stock), and a pinch of salt and sugar. Divide the horseradish into four bowls and carefully stir in four egg quarters to each. We serve the horseradish with ham at Easter. Tips: If you like, you can add 1 tablespoon of oil to the horseradish. Alternatively, you can replace the grated horseradish with jarred horseradish.