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Just in time for Easter I wanted to share my delicious egg recipe. This is a favorite for our Easter dinner! I also like to serve this all year round – it’s great for a cold summer lunches, with dinner, and for brunch.

Ingredients

6 Large Organic Free Range Eggs
Gray Celtic Sea Salt & Fresh Ground Pepper
Crème Fraiche
3 Spring Onions, sliced very thin
¼ cup chopped Fresh Dill
Grated fresh Horseradish Root – fresh is milder than prepared

Directions

This is such a simple recipe so it is important to have the best ingredients and not over cook the boiled eggs.

1. Bring refrigerator-cold eggs to a boil, immediately turn off the heat and let them cook for 8 minutes in the hot water. The yolks will be cooked but still very moist. After the eggs are cool cut in half and arrange on a serving plate.
2. Salt and pepper the eggs.
3. Add a small dollop of Crème Fraiche to each egg half.
4. Sprinkle the sliced Spring Onions on top.
5. Sprinkle the Fresh Dill.
6. Grate the fresh Horseradish to taste directly on the eggs as the final layer – I use a micro plane.

Enjoy!
Margaret