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Polish Deviled Eggs Recipe – Jajka Faszerowane

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The Polish version of deviled eggs, jajka faszerowane are hard boiled eggs stuffed with different egg yolk mixtures. Easy to make at home, they’re perfect for dinner parties, picnics, and Easter dinner!

What Is Jajka Faszerowane?

Deviled eggs have been around since ancient times. The Romans used to season eggs with spices and serve them to guests. Even Medieval Europeans stuffed hard-boiled eggs with a mix of cheese, raisins, and herbs.

The modern version of stuffed eggs originated in Andalusia in the 13th century where the egg yolks were mixed with pepper, onion juice, chopped coriander, sauce and then added back to the egg whites. Of course, these two halves of the eggs were held together with a stick. 

Modern deviled eggs though are served open – just halves filled with a mixture of egg yolks and other ingredients.   

Jajka faszerowane are the Polish version of these deviled eggs. They find a prominent place at dinner parties or on the modern Polish Easter table as a symbol of life, resurrection, and birth.

But did you know that half a century ago, they weren’t part of Polish Easter traditions? 

Jak Gotowac or How to cook: A practical cooking textbook was a popular cookbook published by Maria Disslowa in 1931. It recommended jajka (hard-boiled eggs) for the Easter breakfast, but no deviled eggs. 

Even the famous Kuchnia Polska from 1959, recommended gotowane jajka (hard boiled eggs) for the Easter celebration. 

We don’t really know when the eggs transformed from hard-boiled to stuffed or deviled, but nowadays, both options can be presented at the Easter table. 

Polish deviled eggs with different toppings in a white plate.
Polish deviled eggs are called jajka faszerowane

Different Types Of Polish Deviled Eggs – Jajka Faszerowane

All deviled eggs consist of mixing the cooked egg yolks with other ingredients and adding them back to the boiled egg whites. Here are some of the ways we make our jazka gaszerowane!

1. Polish Deviled Eggs With Smoked Mackerels

Smoked fish such as mackerel is the main ingredient in these faszerowane. A chopped onion and dill pickle are also diced fine and added. Mustard, salt, and pepper give added flavor.

Egg yolk mixed with smoked mackerels.
Egg yolk mixed with smoked mackerels
Deviled eggs with smoked mackerel.
Deviled eggs with smoked mackerel filling

2. Polish Deviled Eggs With Peas

2 tbsps of canned or boiled green peas and a teaspoon of finely chopped parsley are added to the egg yolk paste along with salt, pepper, and a teaspoon of mayo. This blended mixture is added back to the egg white halves and is topped with chopped chives, parsley, or spring onion greens.

Deviled eggs with peas and parsley.
Deviled eggs with peas and finely chopped parsley

3. Simply Spicy Polish Deviled Eggs 

The egg yolk paste is mixed with curry powder, mustard, salt, and pepper and added back to the boiled white halves. This type of faszerowane is the easiest to make!

4. Polish Deviled Eggs With Bell Peppers

Sweeter than other deviled egg recipes because of the ketchup added to it, this is one the kids love! Finely diced bell pepper of any color are mixed in with salt, pepper, and the egg yolk mixture. Once added back to the egg whites, they can be topped with the leftover chopped bell peppers. 

Egg yolk mixed with ketchup.
Egg yolk mixed with ketchup
Deviled eggs with chopped bell peppers.
Tip: Use the leftover chopped bell peppers as a topping

What Else Can I Add To Deviled Eggs?

Deviled eggs are a very versatile dish, so you can add almost any other ingredients of your choice. Some options are:

  • Crumbled farmer’s cheese with chopped onions and parsley
  • Fried, chopped, and boiled mushrooms with onions 
  • Chopped and fried onions with spices
  • Sour cream and sun-dried tomatoes
  • Avocado paste with onions and chopped chilies
  • Chopped ham or bacon
  • Watercress and ham
  • Ham and chives 
  • Chopped and boiled carrots
  • Grated horseradish
  • Grated beetroot 
  • Olives and cream cheese
  • Fresh basil leaves blended with sundried tomatoes and sunflower seeds

Tips For Cooking Jajka Faszerowane

  • These eggs are gluten-free! 
  • If you don’t have curry powder, use sweet paprika, five spice, or any other spice mix of your choice. 
  • Make sure any fish you use has been deboned first. 
  • There’s no need to stick to measurements. Stuffed eggs mixtures vary from family to family. 
  • You can top them with fried bread crumbs. 
  • When the eggs are stuffed back into the shells instead of the whites it’s called Jajka w Skorupkach. 
  • Deviled eggs are best served cold!

FAQs About Polish Deviled Eggs

Do I Have To Use Smoked Mackerels?

Smoked mackerel is the most popular choice for deviled eggs. But you can use any other fish of your choice. Smoked salmon, tuna, anchovies are also great options. 

How Long To Boil The Eggs?

Boil the eggs for about 8 to 10 minutes so that they’re perfect.

How To Peel The Eggshells Quicker?

Once the eggs have boiled, drop them in cold water instantly. Leave for a minute and then peel. The shell should come out with less effort.

How To Serve Deviled Eggs?

Deviled eggs are best served in a platter on a bed of leafy vegetables such as fresh lettuce or cabbage with basil. Serve them with slices of bread, roasted veggies, or fried sausages

How To Store Deviled Eggs?

Store the deviled eggs in a covered container in the refrigerator and consume them within 2 to 3 days. Freezing is not recommended as the texture will change. 

Polish Deviled Eggs Recipe – Jajka Faszerowane

Yield: 8

Polish Deviled Eggs Recipe - Jajka Faszerowane

Polish Deviled Eggs Recipe - Jajka Faszerowane
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 5 minutes

Ingredients

  • 2-8 hard-boiled eggs (2 eggs for each method)

Ingredients For Method 1

  • egg yolks
  • 2 tbsps of smoked fish (preferable mackerel)
  • ¼ pc of small finely diced onion
  • 1 small diced dill pickle
  • ¼ tsp of mustard
  • salt, pepper

Ingredients For Method 2

  • egg yolks
  • 1 tsp of finely chopped fresh parsley
  • 1 tsp of mayonnaise
  • salt, pepper
  • 2 tbsps of canned or cooked green peas

Ingredients For Method 3

  • egg yolks
  • ¼ tsp of curry powder
  • ½ tsp of mustard
  • salt, pepper

Ingredients For Method 4

  • egg yolks
  • 1 tsp of ketchup
  • 2 tbsps of finely diced bell pepper
  • salt, pepper

Instructions

  1. Peel and cut hard-boiled eggs in half.
  2. Take off the egg yolks.
  3. Choose the filling of your choice. Each one is done by mixing egg yolks with other ingredients for each method.
  4. Put the filling back to egg whites. Serve cold.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 124Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 280mgSodium: 432mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 9g

These data are indicative and calculated by Nutritionix

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