Boil 4 eggs hard, quench and peel. Dice the eggs finely. Finely dice 1 onion. Wash 1 bunch of chives, shake dry and cut into fine rolls.
Mix 200 g salad cream, 250 g crème fraîche and 2-3 teaspoons creamed horseradish (jar). Stir in diced onion, chives and eggs. Season to taste with salt and pepper. Arrange tartar sauce.