Traditional Polish deviled eggs feature hard-boiled eggs filled with a mixture of creamy yolks, sauteed mushrooms, fresh parsley and a bit of mayo. It's a simple but delicious and timeless appetizer, perfect for Easter and beyond.
Polish deviled eggs, called 'jajka faszerowane' (pron. 'YAI-ka fah-sheh-raw-VAH-neh') are one of the most popular, traditional Polish appetizers. Growing up in Poland they were a staple Easter dish, sometimes also served at Christmas, as well as being a popular party snack. These 'jajka' are easy to make using simple ingredients (characteristics shared by all traditional Polish dishes) and everyone loves them!
While traditional Polish stuffed eggs can contain fish, such as smoked mackerel or tuna, as well as ham or horseradish, one of the most common ingredients used to make them are mushrooms. This is also what my mom used in her deviled eggs, and it's her recipe I am sharing today.
How to prepare the eggs
Preparing hard-boiled eggs isn't complicated, but I've included a few tips to ensure your eggs don't crack, are easy to peel and are perfectly cooked for making Polish-style deviled eggs.
- Your eggs should be at room temperature.
- Add salt to prevent the whites from escaping if any of the eggs crack. It also makes peeling easier.
- Try not to undercook or overcook the eggs. While 6-7 minutes works well for using eggs in salads (see egg salad, salmon potato salad and tuna potato salad) eggs for stuffing need to be firmer, which is why I recommend 9 minutes of gentle simmering. Make sure, however, that you don't overcook your eggs as this will affect their flavour.
- Cool the eggs in ice water. I also recommend cracking the eggs a little to ensure the peel comes off easily (see Instructions below for details).
Polish deviled eggs ingredients and substitutions
- Eggs.
- Mushrooms: use regular white mushrooms.
- Onion: either brown or yellow.
- Parsley.
- Mayonnaise: use either regular or reduced fat. You can also add a tablespoon of horseradish mayo (and use less regular mayo).
- Mustard.
- Oil: any.
- Butter.
- Salt and pepper.
Step-by-step recipe instructions
1. Boil eggs: Place the eggs in a pot, add cold water and 1.5 teaspoons of salt, cover and bring to the boil then lower the heat and simmer gently for about 9 minutes. Remove from the heat, drain and place the eggs in ice water. After about 2 minutes tap each egg gently against a counter to break the shell (in one place) and return to the pot for another minute. Drain and set aside.
TIP: As the eggs cool top up with more cold water, if necessary.
2. Prepare mushrooms: In a large pan melt the butter with oil, add the onion and cook gently for 3 minutes stirring often (don't let it brown). Add the mushrooms, salt and pepper, stir and cook on a medium heat for about 12 minutes until all the moisture has been absorbed and the mushrooms start to brown a little, stirring occasionally. Remove from the heat and set aside to cool.
TIP: While you are waiting for the mushroom mixture to cool prepare the egg yolks.
3. Prepare eggs: Once cooled completely gently tap the eggs against a counter/cutting board to break the shell all over then peel. Cut each egg in half lengthwise and remove the yolks.
4. Prepare yolks: Place the yolks of 6 eggs in a large shallow bowl and mash with a fork until crumbly (not completely smooth or creamy). For a coarser texture chop the yolks into small pieces using a knife.
TIP: Use the 2 remaining yolks in an egg salad or another recipe with hard-boiled eggs.
5. Add mushrooms: Add the mushroom mixture (once cooled completely) and parsley then stir, add the mayonnaise and mustard and stir again. Taste and adjust the seasoning if necessary.
6. Stuff eggs: Scoop the stuffing mixture, shape it using 2 large spoons then fill each egg half.
7. Serve: Arrange the eggs on a plate/platter, drizzle over a little mayo (this is optional), scatter fresh chives, cress or similar. Serve.
TIP: I like to add a drop of mayo or sour cream under each egg to help them stay in one place. You can use tender salad leaves, instead.
Serving suggestions
Classic Polish stuffed eggs can be served on their own as an appetizer, but are also delicious with creamy sauces, such as dill and mustard, ranch or another mayo or yogurt-based sauce. They also go well with dill pickles and horseradish sauce. They make a great accompaniment to a charcuterie board, especially including ham or Polish kiełbasa.
Can I make it ahead
Yes, you can! You can prepare then cover Polish eggs with a large bowl and refrigerate overnight. Alternatively prepare the stuffing mixture, cover and refrigerate and stuff the eggs the following day shortly before serving (refrigerate also the egg white halves).
Top tips
- Make sure your eggs are at room temperature (to prevent cracking as they boil).
- I recommend boiling the eggs with about 1.5 teaspoons of salt (to prevent the whites escaping if any of the eggs crack).
- Wipe the mushrooms with a paper towel to remove any soil or grit. Do not rinse.
- To save time boil the eggs and prepare the mushrooms simultaneously.
- Fill the egg halves with generous amounts of the stuffing mixture.
- Polish mushroom deviled eggs are best served at room temperature. Keep refrigerated, covered, for up to 2 days.
- Not suitable for freezing.
Related recipes to try next
See also these other authentic traditional Polish recipes as well as more snacks/appetizers!
Recipe
Traditional Polish Deviled Eggs (Jajka Faszerowane)
Equipment
- Medium-sized pot with lid
- Large non-stick pan
- Mixing bowl
Ingredients
- 8 large eggs at room temperature
- ⅔ pound (300 g) mushrooms finely chopped
- ½ medium onion finely chopped
- 4 tablespoons parsley finely chopped
- 2 tablespoons mayonnaise regular or reduced fat
- ⅔ teaspoon mustard
- ½ tablespoon oil and butter EACH
- ⅓ teaspoon fine sea salt plus pepper to taste
Instructions
- Boil eggs: Place the eggs in a pot, add cold water and 1.5 teaspoons of salt, cover and bring to the boil then lower the heat and simmer gently for about 9 minutes. Remove from the heat, drain and place the eggs in ice water. After about 2 minutes tap each egg gently against a counter to break the shell (in one place) and return to the pot for another minute. Drain and set aside.TIP: As the eggs cool top up with more cold water, if necessary.
- Prepare mushrooms: In a large pan melt the butter with oil, add the onion and cook gently for 3 minutes stirring often (don't let it brown). Add the mushrooms, salt and pepper, stir and cook on a medium heat for about 12 minutes until all the moisture has been absorbed and the mushrooms start to brown a little, stirring occasionally. Remove from the heat and set aside to cool.TIP: While you are waiting for the mushroom mixture to cool prepare the egg yolks.
- Prepare eggs: Once cooled completely gently tap the eggs against a counter/cutting board to break the shell all over then peel. Cut each egg in half lengthwise and remove the yolks.
- Prepare yolks: Place the yolks of 6 eggs in a large shallow bowl and mash with a fork until crumbly (not completely smooth or creamy). For a coarser texture chop the yolks into small pieces using a knife.TIP: Use the 2 remaining yolks in an egg salad or another recipe with hard-boiled eggs.
- Add mushrooms: Add the mushroom mixture (once cooled completely) and parsley then stir, add the mayonnaise and mustard and stir again. Taste and adjust the seasoning if necessary.
- Stuff eggs: Scoop the stuffing mixture, shape it using 2 large spoons then fill each egg half.
- Serve: Arrange the eggs on a plate/platter, drizzle over a little mayo (this is optional), scatter fresh chives, cress or similar. Serve.TIP: I like to add a drop of mayo or sour cream under each egg to help them stay in one place. You can use tender salad leaves, instead.
Notes
- Make sure your eggs are at room temperature (to prevent cracking as they boil).
- I recommend boiling the eggs with about 1.5 teaspoons of salt (to prevent the whites escaping if any of the eggs crack).
- Wipe the mushrooms with a paper towel to remove any soil or grit. Do not rinse.
- To save time boil the eggs and prepare the mushrooms simultaneously.
- Fill the egg halves with generous amounts of the stuffing mixture.
- Polish mushroom deviled eggs are best served at room temperature. Keep refrigerated, covered, for up to 2 days.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this Polish deviled egg recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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