Swedish-style egg, dill and beet on dark rye



20 min


35 min


4 Servings

Swedish-style egg, dill and beet on dark rye

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

The humble sandwich goes haute. Build a better sandwich with a few fresh ingredients and some creative upgrades.


  • 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
  • 12 g,
  • Carbohydrates
  • 30 g,
  • Fat
  • 10 g,
  • Fibre
  • 5 g,
  • Sodium
  • 461 mg.

Substitution Tip:

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