Polish Deviled Eggs 4 Ways {Jaja Faszerowane}

Polish Deviled Eggs 4 Ways {Jaja Faszerowane}

In the late 1980s, I was about 13-14 years old. Old enough to be a big help in the kitchen. Especially when it came down to set up or clean up (dishwasher was not a thing in Poland then). 

My parents often hosted dinner parties and prep started in early afternoon with the smell of bigos filling the house, special china sitting on the table, waiting to be polished along with silverware. There were always must-haves, like deviled eggs, roasted chicken legs, herring in oil, cold cuts, pickles and  veggie salad. Sometimes a fancy new recipe would sneak in after my parents tasting it at another party. I LOVED those dinner parties. It meant us staying up late, sneaking food, watching parents dance to the 3 long play albums we owned (Tina Turner, Shakin’ Stevens and the Beatles) and playing pretty much unsupervised. 

Table was set with most of the food before guests arrived, and just the hot dishes were added at the last moment. The feast would last until late night hours. More food was added as the night went along, but one thing was always gone first… the deviled eggs. 

I’m presenting deviled eggs 4 ways today… pick your favorite and it WILL be a hit at your next potluck or dinner party. 

Herb Deviled Eggs

6 eggs + 1 tbs of salt

3-4 tbs of mayo

1/8 tsp of salt

Pinch of pepper to taste

1 tsp each of fresh dill, parsley and thyme (or other favorite herbs)

1. Place eggs in a pot and cover with cold water, add salt (to promote easy peeling). Boil for 7 minutes (from the time the water starts boiling). Drain and fill pot with cold water for the eggs to cool. 

2. Peel eggs and cut in half. Take out yolks and place in a shallow medium mixing bowl. Mash yolks with a fork. Add mayo, salt, pepper and herbs. Mix until combined. Taste and add salt and/or pepper, if needed. 

3. With a teaspoon fill the egg whites with yolk mixture. Decorate with dill or other herb pieces. Refrigerate until ready to serve.

Pickle Deviled Eggs

6 eggs + 1 tbs of salt

2 tbs of mayo

1/8 tsp of salt

2-3 pickles 

1 tsp of green onions (optional)

1. Place eggs in a pot and cover with cold water, add salt (to promote easy peeling). Boil for 7 minutes (from the time the water starts boiling). Drain and fill pot with cold water for the eggs to cool. 

2. Peel eggs and cut in half. Take out yolks and place in a shallow medium mixing bowl. Mash yolks with a fork. Add mayo, salt, pepper and green onion. Mince the pickles and drain the juice. Add to yolk mixture. Mix until combined. Taste and add salt and/or pepper if needed. 

3. With a teaspoon fill the egg whites with yolk mixture. Decorate with green onion pieces. Refrigerate until ready to serve.

Horseradish Deviled Eggs

6 eggs + 1 tbs of salt

3 tbs of mayo

1/8 tsp of salt

Ground pepper

1 tbs (or more) of prepared horseradish

1. Place eggs in a pot and cover with cold water, add salt (to promote easy peeling). Boil for 7 minutes (from the time the water starts boiling). Drain and fill pot with cold water for the eggs to cool. 

2. Peel eggs and cut in half. Take out yolks and place in a shallow medium mixing bowl. Mash yolks with a fork. Add mayo, salt, pinch of black pepper and horseradish. Mix until combined. Taste and add more horseradish, if you like it spicy. Add salt and/or pepper, if needed. 

3. With a teaspoon fill the egg whites with yolk mixture. Decorate with a herb of choice. Refrigerate until ready to serve.

Red Beets Deviled Eggs

6 eggs + 1 tbs of salt

2 tbs of mayo

1/8 tsp of salt

1-2 small cooked beets (canned OK)

1/8 tsp of sugar

Squeeze of lemon

1. Place eggs in a pot and cover with cold water, add salt (to promote easy peeling). Boil for 7 minutes (from the time the water starts boiling). Drain and fill pot with cold water for the eggs to cool. 

2. Peel eggs and cut in half. Take out yolks and place in a shallow medium mixing bowl. Mash yolks with a fork. Add mayo and salt and sugar. Shred on the smallest hand veggie shredder (or finely mince in food processor) cooked beets and drain the juice. Add to yolk mixture. Mix until combined. Add a squeeze of lemon. Taste and add more salt, if needed. 

3. With a teaspoon fill the egg whites with yolk mixture. Decorate with a herb of choice. Refrigerate until ready to serve.

I have a hard time deciding which is my favorite! Which will yours be? Leave me a not below. 

Smacznego!

Anna