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Polish Eggs In Horseradish Sauce- Jajka W Sosie Chrzanowym

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A classic on many Polish dinner tables, Jajka w Sosie Chrzanowym, or Polish Eggs in Horseradish Sauce, reflects traditional Polish cuisine’s hearty, rustic flavors. 

At first glance, simple boiled potatoes and eggs are transformed into something magnificent with the addition of a pungent horseradish sauce. The aromatic, spicy sauce complements the boiled eggs and potatoes perfectly. This dish likely emerged as a way to preserve eggs and showcase horseradish, ingredients that were readily available in Polish villages. The creamy sauce helped make the preserved eggs more palatable. Regional variations exist across Poland, with some adding bacon or mushrooms to the sauce.

The Perfect Easter Dish

Polish Eggs in Horseradish Sauce is traditionally an Easter recipe in Poland. Hard-boiled eggs have long held symbolic meaning in Polish Easter celebrations, representing new life. Serving them coated in the rich, creamy horseradish sauce made for a celebratory dish. But of course, you can have it any time of the year! 

What’s interesting about the horseradish is that it was traditionally grated by hand using a steel or wooden grater, which is partially how it got its name in Polish, “chrzan.” The term “chałka” referred to pushing the root forcefully across the grater to release its strong oils and aromas.

Tips for Cooking Polish Eggs in Horseradish Sauce-Jajka W Sosie Chrzanowym

1. Blend the Sauce 

For the smoothest, creamiest sauce, you may blend it after mixing all the ingredients. 

2. Grate Fresh Horseradish

Use freshly grated horseradish root rather than pre-ground horseradish for the best flavor. Grating it just before making the sauce helps preserve the flavorful oils. But be aware-just like onion, horseradish can make you cry!

3. Test Spice Gradually

Go slowly when adding the horseradish to the sauce to test the spice level. Horseradish potency can vary so it’s best to taste as you add it to get the desired kick.

4. Perfectly Cooked Potatoes

For the best texture, make sure to fully cook the potatoes. Overcooked, mushy potatoes will not hold up well in the sauce. Al dente is best.

5. You Can Prepare the Sauce in Advance

For convenience, the sauce can be made 1-2 days in advance and stored refrigerated until needed. Leftover sauce is delicious and served with bread, spread on sandwiches, or as a topping for fish. 

Polish Eggs In Horseradish Sauce Recipe – Jajka W Sosie Chrzanowym

Part I –  Boil The Eggs

Hard-boil 4 eggs. Peel and cut in half lengthwise. Set aside.

Part II – Boil The Potatoes

Peel and cube 1kg of potatoes and boil them until tender. Drain and set aside.

Part III – Make The Sauce

Melt 2 tbsps of butter in a saucepan over medium heat. Whisk in 2 tbsps of all-purpose flour and cook for 1 minute. Gradually whisk in 1 cup of hot broth (or water) and bring to a boil. Reduce heat and simmer for 3-5 minutes, stirring frequently, until thickened.

Part IV – Finish The Sauce

Reduce the heat to a minimum. Stir in 3-6 tbsps of grated horseradish (depending on how spicy you want your sauce to be), ½ cup of heavy cream, salt, and pepper. Cook for another 3 minutes.

Part V – Plate And Garnish

Place potato cubes on plates. Top with hard-boiled egg halves. Drizzle horseradish sauce over eggs. Garnish with chopped fresh dill. Serve eggs and potatoes while sauce is still warm. Enjoy!

FAQ About the Polish Eggs in Horseradish Sauce

How do I prevent the horseradish sauce from being too spicy?

If you prefer a milder sauce, mix in a small amount of sour cream to tone down the heat of the horseradish.

Are there any alternatives to heavy cream for a lighter version of the sauce?

For a lighter option, you can use Greek yogurt or sour cream with a lower fat content. 

Can I use a different herb besides dill for garnish?

Certainly! While dill is a classic choice, you can use parsley, chives, or even tarragon for a different herbal note. 

How long can the Polish Eggs in Horseradish Sauce be stored?

If stored properly in the refrigerator, they can last for 2-3 days. Keep in mind that the texture may change slightly over time.

Polish Eggs In Horseradish Sauce Recipe – Jajka W Sosie Chrzanowym

Yield: 3 servings

Polish Eggs In Horseradish Sauce Recipe - Jajka W Sosie Chrzanowym

Polish Eggs In Horseradish Sauce Recipe - Jajka W Sosie Chrzanowym
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


Horseradish sauce

  • 2 tbsps of butter
  • 2 tbsps of all-purpose flour
  • 1 cup of broth or water
  • ½ cup of heavy cream
  • 3-6 tbsps of grated horseradish (depending on how spicy you want your sauce to be)
  • salt
  • pepper


  • 2 lbs (1 kg) of boiled potaotes
  • 4 hard-boiled eggs
  • a bunch of dill


  1. Hard-boil the eggs, then cut them in half.
  2. Peel and cook potatoes.
  3. Melt butter in a pan.
  4. Add flour and mix.
  5. Add hot water or broth and cook for about 3 minutes, stirring all the time.
  6. Reduce the heat to a minimum. Add horseradish, and heavy cream and mix. Cook for another 3 minutes
  7. Season with salt and pepper.
  8. Serve warm with chopped dill.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 399Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 316mgSodium: 844mgCarbohydrates: 19gFiber: 3gSugar: 10gProtein: 13g

These data are indicative and calculated by Nutritionix

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