Author: Maria

There was a potluck here at the house last week. I made Polish style deviled eggs.

1. Hardboil a bunch of eggs. Make sure you cool them down a lot before proceeding. (run them under cold water, then let them sit for a while)
2. Using a clean sharp serrated knife, cut the eggs in half. This takes practice, so boil some extra eggs to practice on. I’ve found that going in one direction once you’ve cut through the top surface helps.
3. Gently scoop out the innards of the eggs. Put in a bowl and mash it up.
4. Add dill (or parsley if you would like), salt, pepper, mayonnaise, butter and stir it all together.
5. Spoon the mixture into the empty egg shells.
6. Top with bread crumbs and place down onto a hot skillet. (add butter to skillet)
7. Use a spoon to eat. Don’t eat the shells! Unless you need extra calcium.

Our chicken eggs are perfect for this because they have hard shells, especially the darker ones. Hard shells are easier to cut through and don’t completely fall apart. However, I’ve noticed that the shells aren’t as hard as they were in the winter time when the hens were laying less.