AI-generated image
Stuffed eggs
Jajka faszerowane: Polish Easter eggs halved in the shell, stuffed with chive mayonnaise and fried
The clever bit of the Polish Easter version is that the eggs are halved lengthways shell and all with a sharp knife, then the filling goes back into the shells and the cut sides are fried until crusty. It is a dish of the Easter breakfast and of name-day parties, served hot from the pan or cold from the fridge. The filling of mashed yolk, chives, mayonnaise and a little mustard turns golden and slightly crisp on top while staying soft beneath. Where most people go wrong is cutting with a blunt knife, which shatters the shell; use a large, very sharp knife and one firm stroke. Chef's tip: chill the boiled eggs fully before cutting so the white holds together.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 6 eggslarge
- 2 tbsp mayonnaise
- 1 tsp mustard
- 3 tbsp chivesfinely snipped
- 1 tbsp fresh dillchopped
- ¼ tsp salt
- 1 pinch black pepper
- ⅔ oz butterfor frying
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Lower 6 eggs into boiling water and simmer for 10 minutes, until hard-boiled. Cool them in iced water for 10 minutes, then dry.
20 minStep 2: With a large, sharp knife, cut each egg in half lengthways through the shell in one firm stroke. Scoop out the yolks and whites with a teaspoon, keeping the shells intact.
6 minStep 3: Chop the whites very finely and mash the yolks with 2 tbsp mayonnaise and 1 tsp mustard. Mix in the whites, 3 tbsp chives, 1 tbsp fresh dill, ¼ tsp salt and 1 pinch black pepper.
4 minStep 4: Pack the filling back into the shells, mounding it slightly and smoothing it level with the edge.
4 minStep 5: Melt ⅔ oz butter in a frying pan over a medium heat. Lay the eggs cut side down and fry for 3–4 minutes, until the filling has a golden crust. Serve hot, or chill and serve cold.
4 min
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 10 g
- Carbs
- 1 g
- Fat
- 15 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does stuffed eggs take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
IndianPerfect for:EasterParty & potluck