Pickled Eggs With Three Sauces - cooking recipe

Ingredients

3 tbsp salt
3 None bay leaves
1 tsp peppercorns
1 tsp cumin
3 None chili peppers
1 None onion, peeled and finely sliced into rings
10 None eggs
1 jar (8 oz) light mayonnaise
1 cup sour cream
3 tbsp wine vinegar
None None Cayenne pepper
2 tbsp horseradish sauce
2 tbsp Dijon mustard
2 tbsp chili sauce
1 cup ketchup
1 bunch watercress

Preparation

Place salt, bay leaf, peppercorns, cumin and chili peppers in 5 1/4 cups of water and bring to a boil. Add onion rings and eggs, simmer for 10 mins. Remove eggs, while retaining broth. Tap shells all over to slightly crack, place eggs in a glass jar, and cover with the pickling broth. Cover and refrigerate for 2-3 days.
Whisk mayonnaise, sour cream and vinegar together, and season with salt and cayenne pepper. Divide mixture in half. Stir 1 tbsp horseradish sauce into one batch and mustard into the other. Whisk chili sauce and ketchup together, stir in 1 tbsp horseradish sauce.
Serve the sauces in small bowls garnished with watercress as an accompaniment to the pickled eggs. Serve with brown bread.