Eierkren - or: The tastiest use of leftover Easter eggs

We love Easter, and of course Easter eggs too - it's just that after the initial euphoria of "egg-pecking" they are usually no longer so interesting and once the Easter snack has been eaten, they remain in a pretty Gmundner ceramic bowl in the fridge.

They are lovingly dyed and lovingly greased so that they become the shiny eye-catcher on every Easter table and in every Easter nest, but relatively soon afterwards they lead a dreary existence on the cool siding.

Admittedly: The amount of eggs that a person can consume in a given time is certainly limited.

What makes it even more difficult is the fact that, unfortunately, everything is more beautiful when there are plenty of them. A basket full of colorful eggs does not necessarily have to be in relation to the potential egg eaters on Easter Sunday.

We have all these circumstances to thank for the abundance of eggs on the weekend after Easter. We want to help you get it off to a good start.

Not only eggs, but also half a horseradish root likes to spend its days in the vegetable drawer after the holidays, hence our suggestion:

Egg horseradish

As many eggs as need to be processed

Horseradish (fresh)

Curd cheese

Creme fraiche (or sour cream)

Salt, pepper

🥚 Separate the egg yolk from the egg white and mash with a fork

Generously grate in horseradish

🥚 Add curd cheese and crème fraiche to taste

🥚 Season with salt and pepper

🥚 Cut the egg white into small cubes and sprinkle on top at the end

The egg horseradish can be enjoyed as a side dish with anything or on good fresh bread. 💚