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
Hardboil the eggs with 1 tablespoon of vinegar added to the water. Drain and cool in cold running water. DO NOT PEEL. 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.
With a small spoon, scoop out the cooked yolks and the whites – take care to not damage the shell. Mix and mash the eggs with sour cream, horseradish, dill, salt & pepper. Carefully place filling into shells.
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.
Serve, being careful with the shells.