Since Easter is coming, perhaps this is a dish you would like to add to your Easter table instead of the typical boiled eggs or deviled eggs.
Once, I brought Polish Stuffed Eggs in Shells, pre-stuffed, and fried at a friend's party. I received many compliments for it and have since been asked for the recipe many times for at least a year now. I think I've held those ladies in suspense long enough.
3 hard boiled Eggs, cooled in running water
1 Tablespoon Butter, Sour Cream, or Mayonnaise
Pinch of Salt and Pepper
Breadcrumbs to dip top into
Butter to fry in
Pinch to a Tablespoon (suit to your personal taste) of any combination of the following*:
Caramelized Onions, Caramelized Leeks, Chives, Marjoram, Dill, Mustard
Place cooled egg on folded kitchen towel. With sharp (not serated) knife, give a swift crack along the egg then cut through egg.
Remove eggyolks and mash well with fork in a bowl. Add all ingredients, except breadcrumbs and butter for frying, mix well.
Press into breadcrumbs and fry in butter, breadcrumbs side down, until the shell is hot.
Serve immediately with good bread and butter, scooping out of shell to eat. Do Not Eat Shells.
* The herbs can be either fresh or dry, whichever you prefer or have on hand.
And because it's Friday, my good blogger friend Mom Photographer lead me to these great link-ups:
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