Traditional Polish Deviled Eggs (Jajka Faszerowane)
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.
Servings 8 eggs
Calories 91kcal
Equipment
- Medium-sized pot with lid
- Large non-stick pan
- Mixing bowl
Ingredients
- 8 large eggs at room temperature
- ⅔ pound 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
Serving: 1egg | Calories: 91kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 196mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 409IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg