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Stuffed eggs with cold cuts and fresh herbs

Appetizers Regional Cuisine of Poland Snacks 30 min Easy 19 wyświetleń ~10.76 PLN - (0)
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Description

A classic Polish appetizer — stuffed eggs — in a version with finely chopped ham, mayonnaise, and spring herbs. This dish works great as a cold appetizer for family gatherings, Easter breakfast, or a small party. The filling is creamy, slightly spicy thanks to the mustard, while the dill and green onion add freshness and a characteristic "spring" aroma. Served on a simple white platter with a sprinkle of sweet paprika and dill leaves, they look decorative and appetizing — perfect when you want to serve something traditional with a delicate twist. The recipe includes optional additions (pickled cucumber, radish) for a contrast of textures and acidity.

Ingredients Used

Ingredients (11)

Servings:
4
  • Chicken egg 4 szt. (~240 g)
  • Cooked ham 120 g
  • Mayonnaise 30 g
  • Mustard 15 g
  • Spring onion 0.6 pęczek (~30 g)
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 1 g
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 2 g
  • ✨ Opcjonalne
  • Pickled cucumber 0.6 szt. (~60 g)
  • Radish 50 g
💰 Szacowany koszt dania: ~10.76 PLN (2.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Appetizer

1

Prepare your tools and ingredients: a medium-sized pot, a bowl of cold water, a cutting board, a sharp knife, a spoon for scooping, a small bowl for the filling, a fork, and optionally a piping bag or a small spoon for filling. Arrange all the ingredients on the countertop within reach.

Use a pot with a diameter of 18–20 cm so that the eggs are arranged in a single layer; prepare a bowl with ice-cold water (ice cubes are not necessary, but they will speed up the cooling).
2

Place the eggs in cold water in a pot so that the water completely covers them (about 2 cm above the eggs). Put the pot on medium heat and bring to a gentle boil. Once the water starts to boil, reduce the heat to maintain a light simmer and cook for exactly 10 minutes — this will give you hard-boiled eggs with a yolk that is firm but not dry.

Use a spoon to gently lower the eggs into the pot (to prevent cracking). Cook for 10 minutes from the moment it reaches a boil; for a creamier yolk, cook for a shorter time (8 minutes), and for a firmer yolk, cook longer (12 minutes).
3

After 10 minutes, immediately transfer the eggs with a spoon to a bowl of cold water and let them sit for 5 minutes to stop the cooking process. Then gently tap the shell all over, "roll" the egg under your hand on the board, and peel starting from the wider end where the air pocket is located — this makes it easier to remove the shell.

Rinse the eggs under running water — the water helps remove small pieces of shell and makes the task easier. If the shell is sticking tightly, soak the eggs in water for another 1-2 minutes.
4

Cut each egg in half lengthwise with a sharp knife: place the egg on a board and make a confident, single motion with the knife. Gently scoop out the yolks with a teaspoon or small spoon and place them in a small bowl. Arrange the egg white halves on a flat serving dish with enough space for easy filling.

Use a small teaspoon to scoop out so as not to damage the egg white. If the egg white has uneven edges, trim them gently with a knife for a nicer presentation on the plate.
5

Prepare the filling: finely chop the ham (cubes about 2–3 mm), finely slice the white and green parts of the spring onion, and chop the dill. If you are using pickled cucumber (optional), squeeze out the excess juice and cut it into very small cubes. Transfer the scooped-out yolks to a bowl and mash with a fork until smooth.

Ingredients: Dill, Spring onion, Pickled cucumber
Use a sharp knife and a stable cutting board; finely chopped, even pieces of cold cuts and vegetables will give a nice texture to the filling. If you prefer a very smooth filling, you can use an immersion blender in short bursts.
6

To the crushed yolks, add mayonnaise and mustard — start with 1 tablespoon of mayonnaise and 1 tablespoon of mustard, mix with a fork, then assess the consistency and add the remaining mayonnaise if necessary (the mixture should be creamy, not too runny). Add the chopped ham, spring onion, dill, and optionally pickled cucumber. Season with salt and pepper and mix thoroughly. The filling should be smooth with noticeable pieces of ham and herbs.

Ingredients: Mayonnaise, Mustard, Spring onion, Dill, Salt, Black pepper, Pickled cucumber
Use a wide bowl and a fork; you can also use a piping bag with a star tip for aesthetically filling the egg whites. If the filling is too thick, add 1–2 teaspoons of water or natural yogurt to loosen it.
7

Fill the halves of the egg whites with the prepared filling. If you are using a piping bag or a bag with a cut corner, fill the filling from the center to the edges, creating an aesthetic dome. If you are using a teaspoon, scoop portions and smooth the top with the back of the spoon.

Ingredients: Mayonnaise, Mustard, Dill
For precise filling, I recommend using a piping bag; alternatively, fill a plastic food bag and cut off a corner (about 5 mm). Work calmly to avoid damaging the egg whites.
8

Finishing and serving: arrange the stuffed eggs on a platter. Sprinkle the top of each half with a little sweet paprika for color and a few sprigs of dill. Optionally, garnish with slices of radish and additional green onion tops. Serve chilled for 10–15 minutes.

Ingredients: sweet paprika, Dill, Radish, Spring onion
Use a white platter to make the colors of the filling and peppers contrast nicely. Additionally, you can add lettuce leaves as a base, which will make it easier to carry the plate.
9

Tips after preparation: if you prepare the eggs in advance, keep them in the refrigerator for a maximum of 48 hours. It is best to store the filled eggs in a closed container, separated by a layer of parchment paper. If you make the filling ahead of time, keep it in the refrigerator and fill the egg whites just before serving — it will maintain freshness and texture.

Do not freeze stuffed eggs — the structure of the egg white and filling will change. For storage, use a flat container with a lid to prevent them from absorbing odors from the fridge.

Fun Fact

💡

Stuffed eggs are a traditional appetizer in Polish cuisine, often served at Easter. In regional versions, the fillings can vary greatly — from classic cold cuts to fish spreads and even fillings with horseradish and pickles.

Best for

Wielkanoc przyjęcie rodzinne zimna płyta na imprezie

Tips

🍽️ Serving

Serve the eggs well chilled, arranged on lettuce or endive leaves. For decoration, use fresh dill and thinly sliced radishes. The eggs pair perfectly with dark bread, small pickles, and mustard in a separate dish.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. If you want to prepare in advance, make the filling and egg whites separately; fill the egg whites 30–60 minutes before serving. Do not freeze.

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