Swedish-style egg, dill and beet on dark rye


  • Prep Time20 mins
  • Total Time35 mins
  • Makes4 Servings
Swedish-style egg, dill and beet on dark rye

Swedish-style egg, dill and beet on dark rye.
Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 1/4 cup rice vinegar

  • 1 tsp granulated sugar

  • 1/8 tsp salt

  • 2 beets, peeled and thinly sliced

  • 2-Jan onion, thinly sliced

  • 4 eggs

  • 1/2 cup sour cream

  • 2 tbsp chopped fresh dill

  • 1 tbsp hot horseradish

  • 4 slices dark rye bread, preferably roggenbrot


  • Stir rice vinegar with sugar and salt in a medium bowl. Add beets and onion. Set aside to marinate.

  • Cover eggs with water in a medium saucepan. Boil for 7 to 8 min. Remove eggs and plunge into a bowl filled with very cold water. Let cool for 5 min, then peel and thinly slice.

  • Stir sour cream with dill and horseradish in a small bowl.

  • Spread a layer of sour cream mixture over each slice of bread. Top with pickled vegetables and egg slices.

Nutrition (per serving)

Calories 256, Protein 12g, Carbohydrates 30g, Fat 10g, Fibre 5g, Sodium 461mg.

Substitution Tip:

If you're pressed for time, drain bottled sliced beets and pat dry with paper towels before using.