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. Readmore about Polish Easter Recipes, below, after the directions to this recipe.
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Makes 12 Polish Stuffed Egg halves.
- 6 large hard-cooked eggs, shelled and halved
- 8 ounces cooked ham, ground
- 4 tablespoons Polish honey cheese (slotki ser z miodem) or other mild cheese
- 4 tablespoons sour cream
- 2 teaspoons prepared mustard
- Salt and black pepper
- 2 teaspoons chopped fresh dill or chives
- 1 cup fine dry bread crumbs
- 2 ounces (1/2 stick) melted butter
- 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 bread crumbs are crisp and golden. Serve warm or at room temperature. Refrigerate leftovers.
Growing up, Easter was the worst of times, the best of times. We children were expected to fast as strictly as our parents for Lent. That meant no sweets, no meat on Wednesdays and Fridays, and lots of church services.
The highlight of the days leading up to Easter was Holy Saturday when every family took their basket of food to church to be blessed. It was a symbolic gesture, with small portions of the next day's inner in it along with salt and pepper, butter and bread.
When my siblings and I were old enough, mom had us take the basket to church to be blessed, with the admonition that we not touch one morsel of food, because we were fasting. The aromas were intoxicating. It took all our willpower not to sample.
The reward for 40 days of "giving things up" was a great feast after Mass on Easter Sunday. As you might expect, a feast takes a lot of preparation so, from Holy Thursday on, our house was busy with kiełbasa making, babka or baking, egg dying, and lamb cake making. Here are some of the special recipes associated with this most holy of holidays.