A Polish Deviled Eggs Recipe can be made 3 ways. You can eat them plain, same as any other type of deviled eggs or you can do a crispy coating on the tops. The crispy coating can be done by frying or broiling.
There is actually a 4th way - which is to use the shells as the holder and mix up the whites with the yolks and other ingredients. These are then eaten with a spoon.
This method is much more difficult since it requires the shells to be cut in half, lengthwise. I found that most were ruined in this process so I just stuck with using the whites as holders for the yolk filling.
• 8 eggs – hard boiled
• 1/2 cup (120 ml) sour cream
• 1 tsp.(5 ml) creamed horseradish
• 1/4 tsp (1.25 ml) dried dill weed
• Salt & pepper to taste
• 1 tbsp (15 ml) chives chopped - for garnish
Ingredients for crispy coating (Optional)
• 2 tbsp (30 ml) butter
• 1 cup (120 ml) breadcrumbs
Method for Filling:
1. Crack the shells all the way around the eggs and peel them off.
2. Cut the eggs in half - length-wise.
3. Remove the yolks into a small bowl. Set the whites aside for now.
4. Blend the sour cream, horseradish and dill into the yolks. Using a fork, break up any lumps.
5. Taste test your Polish recipe mix and adjust with salt & pepper.
6. Using a coffee spoon, put heaped spoonfuls into each egg white, pressing down gently.
7. Garnish with the chopped chives - if you plan on using them plain.
Method #1 for Crispy Coating:
- melt the butter in a skillet.
Carefully press the filled eggs into a pile of breadcrumbs and then place them breadcrumb side down in the hot butter in the skillet.
Let them brown for about 1 minute.
Method # 2 for Crispy Coating:
- preheat your broiler
- melt the butter
Press the eggs - filling side - gently into a mound of breadcrumbs. Place them on a heat proof sheet. Drizzle the tops with the melted butter and broil till the tops are a golden brown. (for about 3 minutes)
Recipe Yield: 16 Polish Deviled Eggs