Pickled Eggs With Three Sauces

• 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

1. 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.
2. 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.
3. Serve the sauces in small bowls garnished with watercress as an accompaniment to the pickled eggs. Serve with brown bread.

salt, bay leaves, peppercorns, cumin, chili peppers, onion, eggs, light mayonnaise, sour cream, wine vinegar, cayenne pepper, horseradish sauce, mustard, chili sauce, ketchup, watercress

Taken from recipes-plus.com/api/v2.0/recipes/16590 (may not work)