These eggs are courtesy of Marek, a Polish friend of mine from work. He brought in 3 samples for me to try; I brought them home for the “real” taste test and we were fighting over them! That makes it a keeper in my house. Quite different from American deviled eggs because you keep the shells on. Sounds weird? We thought so too, but then we tasted them - oh, so delicious!

8 eggs
1/2 cup sour cream or mayo (sour cream is preferred)
1 tsp. horseradish- (or more to taste)
1/4 tsp. dried dill weed
Salt & pepper to taste

2 Tbls. butter
1/2 cup seasoned breadcrumbs
A good, sharp knife

1) Hardboil the eggs with 1 tablespoon of vinegar added to the water.

2) Drain and cool in cold running water. DO NOT PEEL.

3) Wipe off the eggs. Place egg on board or countertop; give it a swift tap along its length with a sharp knife, (you cannot use a serrated blade for this job) then quickly cut it through lengthwise - shell and all. Put shells safely aside.

4) With a small spoon, scoop out the cooked yolks and the whites - take care to not damage the shell.

5) Mix & mash the eggs with sour cream, horseradish, dill, salt & pepper.

6) Carefully place filling into shells.

7) Melt the 2 tablespoons butter in a large frying/saute pan.

Carefully press the filled eggs into the breadcrumbs and place filled-side down in hot butter in pan. Gently brown for 1-2 minutes.

9) Serve, being careful with the shells.

This entry was posted on Saturday, May 19th, 2007 at 12:58 pm and is filed under Something Different. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.