Polish Stuffed Eggs, or jajka faszerowany (YI-kah fah-sheh-rraw-VAH-nih), are also known as deviled eggs. 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.
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Makes 12 Polish Stuffed Egg halves
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
- 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.