in Eastern Europe, Poland

Russian eggs Polish style

updated

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Ingredients for 1 servings:

  • 10 large eggs
  • 1 handful of cheese, grated
  • 1 handful of meat sausage, grated
  • 1 jar mayonnaise
  • some salt and pepper
  • Chives or parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for the party buffet

Boil the eggs hard, let them cool, and peel them. Halve them in half and scoop out the yolks. Set the egg whites aside. Mash the egg yolks in a bowl with a fork, add the cheese, sausage, and mayonnaise, and mix everything together. It’s difficult to specify the exact quantities; just experiment. More mayonnaise makes the mixture smoother. Season with salt and pepper and transfer to a piping bag. Fill the egg halves with the filling and garnish with chives or parsley, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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