Polish stuffed eggs, or jajka faszerowany (YI-kah fah-sheh-rroh-VAH-nih), are also known as deviled eggs in the States.
The filling is made with ham, cheese, sour cream, and mustard. What sets them apart is the broiled polonaise-style buttered bread crumb topping.
This makes a great appetizer course or light lunch with a crisp salad and crusty bread. It is a popular offering at Easter brunch after Mass along with żurek wiełkanocny (Easter sour soup), kiełbasa światęczna (Easter sausage), and a groaning board of other delicacies.
- 6 large eggs (hard-cooked, shelled and halved)
- 8 ounces ham (cooked, ground)
- 4 tablespoons cheese (Polish honey cheese [slotki ser z miodem] or other mild cheese)
- 4 tablespoons sour cream
- 2 teaspoons mustard (prepared)
- Salt and black pepper to taste
- 2 teaspoons dill (fresh, chopped, or chives)
- 1 cup breadcrumbs (dry, fine)
- 2 ounces/1/2 stick butter (melted)
- Remove yolks from egg halves and combine them with the rest of the ingredients, except the bread crumbs and melted butter. Mix well.
- Heat broiler. Mound the mixture into the egg whites, smoothing with a knife. Place on a heatproof dish or pan. Sprinkle with bread crumbs, covering the filling and whites completely, and drizzle with melted butter.
- Broil about 3 minutes or until breadcrumbs are crisp and golden. Serve warm or at room temperature. Refrigerate leftovers.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||4 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|