Polish stuffed eggs in shells – a traditional Polish appetizer that has been enjoyed for many years. The dish is believed to have originated in the early 1900s and has since become a popular dish in Polish cuisine.
The dish typically consists of boiled eggs that are sliced in half and stuffed with a mixture of egg yolks, mayonnaise, mustard, horseradish, vinegar, salt, and pepper. Other ingredients such as ham, kielbasa, pickles, and fresh herbs are often added to the mixture to enhance the flavor and texture of the filling.
Polish stuffed eggs in shells are often served at special occasions and celebrations such as weddings, Easter, and Christmas. The dish is also commonly served as an appetizer or a snack during family gatherings or social events.
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons horseradish
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cooked ham, finely chopped
- 1/4 cup cooked kielbasa, finely chopped
- 1/4 cup pickles, finely chopped
- 2 tablespoons fresh chives, finely chopped
- Place the eggs in a pot and cover them with cold water. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Remove the pot from heat and place the eggs in a bowl of ice water to cool.
- Once the eggs are cool, slice them in a half and peel only one side.
- Carefully remove the yolks. Place the yolks in a mixing bowl and set the rest aside.
- Mash the yolks with a fork, then add mayonnaise, Dijon mustard, horseradish, white vinegar, salt, and black pepper. Mix well.
- Add the ham, kielbasa, pickles, and chives to the mixing bowl and stir until well combined.
- Carefully spoon the mixture back into the egg whites, filling them all the way to the top.
- Serve immediately or refrigerate until ready to serve.
If you had already known this recipe and you want something new, try to fry the eggs:
Sprinkle the top of the eggs with breadcrumbs. Melt some butter in the pan, and place the egg halves with the breadcrumbs on the bottom. Enjoy!