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Ukrainian Mayonnaise

  • Yield: Makes 2 cups
Ukrainian Mayonnaise


  • 4 large hard-boiled eggs
  • 2 to 3 teaspoons sugar
  • 2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
  • 1 1/2 teaspoons dry mustard
  • 1 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/4 cup finely grated horseradish


  1. Halve eggs and separate whites from yolks. Finely chop egg whites; set aside. In medium bowl, mash egg yolks with a fork. Add in sugar, lemon juice, mustard, sour cream, and mayonnaise. Stir in horseradish and egg whites.

Cook's Note

Store in the refrigerator in an airtight container up to 4 days.

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