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Stuffed eggs with cottage cheese and chives

Appetizers Regional Cuisine of Poland 15 min Easy 2 wyświetleń ~7.58 PLN - (0)
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Description

A classic Polish appetizer in a modern version: halved eggs stuffed with creamy cottage cheese and plenty of fresh chives. The dish is light, fresh, and looks impressive on a platter during family gatherings, holidays, or as a cold appetizer at a party. The combination of slightly salty cottage cheese, the delicate texture of the yolk, and the sharpness of the chives creates a contrast of textures and flavors; mayonnaise adds creaminess, while sweet paprika provides a colorful twist. The ideal presentation is a chilled platter with lettuce leaves and fresh radishes.

Ingredients Used

Ingredients (7)

Servings:
6
  • Chicken egg 4 szt. (~240 g)
  • Cottage cheese 200 g
  • 🌿 Przyprawy
  • Chives 0.3 pęczków (~30 g)
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Mayonnaise 30 g
  • Sweet paprika 2 g
💰 Szacowany koszt dania: ~7.58 PLN (1.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Arrange the eggs in a single row in a pot so that they fit comfortably. Cover with cold water so that the water level is about 2 cm above the eggs. Place the pot over medium heat and bring to a boil under the lid. Once the water starts to boil, reduce the heat to low and cook for 9 minutes to ensure the yolk is fully set but not gray.

Use a medium-sized pot so the eggs do not touch the sides. Keep the timing precise: 9 minutes from the moment of boiling gives a firm yolk in the center (for eggs of typical size 60 g).
2

After 9 minutes, quickly drain the hot water and immediately pour very cold tap water or ice water over the eggs for 3–5 minutes. This will make them easier to peel and stop the cooking process.

Use a colander to drain the hot water. Cool for at least 3 minutes — the hot eggs will continue to cook without cooling.
3

Peel the eggs: gently tap the shell against the countertop, roll it under your fingertips, and then remove it. Cut each egg in half lengthwise with a sharp knife, keeping the blade between the white and the yolk so the white remains intact. Scoop out the yolks with a teaspoon and place them in a medium bowl.

For peeling, use a teaspoon or a small knife for precise cutting; if the egg white sticks to the shell, peel it under running water.

Filling

4

In a bowl with the egg yolks, add the crumbled cottage cheese (first break up larger pieces). If you are using mayonnaise, add it now. Finely chop the chives and add them to the bowl. Add salt and freshly ground pepper. Mix vigorously with a fork for 1–2 minutes, mashing the ingredients into a smooth, slightly creamy mass. The consistency should be firm enough to fill the egg whites, but not dry powder — if necessary, adjust with a teaspoon of mayonnaise.

Ingredients: Cottage cheese, Mayonnaise, Chives, Salt, Black pepper
Use a fork or spatula to mash; if you want to elegantly fill the egg whites, transfer the mixture to a piping bag with a star tip. If the mixture is too thick, add an additional 5–10 g of mayonnaise.

Assembly

5

Fill the halves of the egg whites with the prepared filling: use a teaspoon or a piping bag and place a portion of the filling into each cavity. Form a small mound decoration on top.

Ingredients: Cottage cheese, Mayonnaise
It's easiest to use a pastry bag with a large tip; if you don't have one, use a regular teaspoon and shape the top nicely with a small spoon.

Finishing

6

Sprinkle the stuffed eggs with a bit of sweet paprika for color and aroma. Decorate with an additional sprig of chives or a slice of radish. Serve chilled for a few minutes on a platter lined with lettuce leaves.

Ingredients: sweet paprika, Chives
If you are using paprika, sprinkle very sparingly — use the tip of a teaspoon. The best serving platter is a flat dish with a diameter of 30 cm.

Fun Fact

💡

Stuffed eggs are a popular Polish appetizer, often served on holiday tables; traditionally, the fillings were richly seasoned with herbs and sometimes included fish or cold cuts. The version with cottage cheese is light and popular in home kitchens.

Best for

przyjęcie rodzinne Wielkanoc zimna płyta na imprezie

Tips

🍽️ Serving

Serve well chilled. Arrange the eggs on lettuce leaves and add slices of radish for color. Rye bread or small skewers with pickled cucumber complement the dish.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. Do not freeze. Before serving, take it out 10–15 minutes in advance to let the flavor develop.

📸 Ugotowane przez społeczność

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