A Taste of Tradition
My Favorite is Polish Stuffed Eggs and Growing up, Easter was always a big deal in our family, filled with love, laughter, and lots of delicious food. One dish that always found its way to the table was my grandmother’s Polish Stuffed Eggs. I remember watching her carefully prepare them, her hands moving with the grace of years of practice. These eggs weren’t just a snack; they were a symbol of our heritage, a reminder of the old-world flavors that my family cherished.
A Twist on the Classic
As I grew older and started cooking for my own family, I wanted to add my twist to the traditional recipe while keeping the heart of it intact. That’s how these Polish Stuffed Eggs with ham and cheese came to be. Instead of the usual deviled egg filling, I mixed in finely chopped ham, sharp cheddar cheese, tangy mustard, and creamy sour cream. It was a perfect blend of savory flavors that brought something new to the table while still feeling familiar.
The Secret of Broiling
One thing I learned from my grandmother was the importance of texture. She always said that a dish should be as pleasing to the mouth as it is to the eye. To achieve that, I decided to broil the stuffed eggs for a few minutes after filling them. The breadcrumbs on top turn golden and crispy, adding a delightful crunch that contrasts beautifully with the creamy filling. This little step makes all the difference, turning a simple appetizer into something truly special.
Sharing the Joy
Now, every Easter, these Polish Stuffed Eggs are a must-have on our menu. They’ve become a favorite not just in my family but among friends as well. Whenever I serve them at gatherings, they’re always the first to disappear, and I love watching people enjoy them as much as I do. It’s a joy to share this piece of my heritage with others, knowing that a simple recipe can bring so much happiness and connection.
Table of Contents
Chef’s Notes-Polish Stuffed Eggs
- To ensure easy peeling, add a teaspoon of baking soda to the boiling water. This helps the shells come off more cleanly.
- For an ultra-smooth filling, use a food processor to blend the yolk mixture. This creates a more refined texture.
- Mix the breadcrumbs with a little melted butter before sprinkling on the eggs for a richer, golden topping.
- Add a dash of smoked paprika or cayenne pepper to the filling for a subtle kick of spice.
- If making ahead, keep the egg whites and filling separate until just before broiling to avoid the eggs becoming soggy.
Polish Stuffed Eggs
4
servings15
minutes10
minutes250
kcal25
minutesElevate your Easter menu with these delightful Polish Stuffed Eggs! A twist on the classic deviled eggs, these are filled with a savory mix of ham, cheese, mustard, and sour cream, then broiled to perfection and topped with crispy breadcrumbs. Perfect as a snack or part of a buffet, these versatile eggs are sure to impress your guests!
Ingredients
8 large eggs
1/2 cup finely chopped cooked ham
1/4 cup shredded cheddar cheese
2 tbsp Dijon mustard
1/4 cup sour cream
1/4 cup breadcrumbs
Salt and pepper to taste
- Alternative Ingredients
Ham substitute: turkey or chicken breast
Cheese substitute: mozzarella or Swiss cheese
Sour cream substitute: Greek yogurt or mayonnaise
- Alternative Ingredients:
Ham substitute: turkey or chicken breast
Cheese substitute: mozzarella or Swiss cheese
Sour cream substitute: Greek yogurt or mayonnaise
Directions
- Prepare Eggs – Hard boil the eggs by placing them in a pot of cold water. Bring to a boil and cook for 10 minutes. Cool under cold running water before peeling.
- Make Filling – Cut the eggs in half lengthwise and remove the yolks. In a mixing bowl, mash the yolks with chopped ham, shredded cheese, Dijon mustard, and sour cream until smooth.
- Assemble Eggs – Spoon the yolk mixture back into the egg whites. Sprinkle breadcrumbs over the top of each stuffed egg.
- Broil Eggs – Preheat your broiler to high. Place the stuffed eggs on a baking sheet and broil for about 2-3 minutes until the breadcrumbs are golden brown.
- Serve – Season with salt and pepper to taste and serve immediately.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- baking sheet
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 5g
- Protein: 15g
- Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 220mg
- Sodium: 450mg
- Potassium: 150mg
- Fiber: 0g
- Sugar: 1g
- Vitamin A: 10IU
- Vitamin C: 2mg
- Calcium: 10mg
- Iron: 6mg
FAQ-Polish Stuffed Eggs
Can I make these Polish Stuffed Eggs ahead of time?
Yes, you can prepare the filling up to a day in advance. Store it in the refrigerator and assemble the eggs just before broiling.
What can I use if I don’t have a broiler?
If you don’t have a broiler, you can bake the stuffed eggs in a preheated oven at 400°F (200°C) for about 5 minutes, or until the breadcrumbs are golden.
Can I make these stuffed eggs vegetarian?
Absolutely! Simply omit the ham and substitute with finely chopped vegetables like bell peppers, spinach, or mushrooms.
How can I make these eggs lower in calories?
Use low-fat cheese and replace the sour cream with Greek yogurt. You can also reduce the amount of breadcrumbs or use a whole-grain version.
What other cheeses work well in this recipe?
Mozzarella, Swiss cheese, or even gouda are excellent alternatives to cheddar, each offering a unique flavor twist to the dish.
