My Babci’s Polish Deviled Eggs Are an Easter Tradition
Prep
5 mins
Cook
15 mins
Servings
12
Difficulty
Easy
My babci always made these deviled eggs for Easter dinner, and they've become the dish everyone asks me to bring. The secret is the smoked kielbasa mixed right into the filling, giving them a savory depth that sets them apart from ordinary deviled eggs. Eggs are packed with choline, which supports brain health, and this recipe comes together in just twenty minutes total. Best of all, it's incredibly affordable and uses ingredients you probably have on hand. Now I'm passing along this cherished family tradition to you.
Ella x
Ingredients
- 6 largeeggs
- 1 teaspoonneutral oil
- 14 ounces smoked kielbasa(finely chopped (pieces should be no larger than 1/4-inch)
- 3 tablespoonsmayonnaise
- 1 teaspoondijon mustard
- 2 tablespoonsfinely chopped dill pickles plus 1 tablespoon pickle juice
- 1salt and freshly ground black pepper(to taste)
- 1finely chopped fresh chives(optional, for garnish)
Detail level
Instructions
- 1
For the best results, steam your eggs using an Instant Pot or on the stovetop . Transfer the cooked eggs to a bowl of ice water to chill for 15 minutes.
- 2
While the eggs are cooling, heat the oil in a small skillet over medium-high heat. Add the chopped kielbasa and cook, stirring occasionally, until browned and starting to get crispy, 2 to 3 minutes. Transfer to a paper-towel lined plate to cool completely, about 10 minutes.
- 3
Peel the eggs and halve them lengthwise. Carefully scoop out the yolks and transfer them to a small bowl. Set the whites aside. To the bowl with the yolks, add the mayonnaise, mustard, and pickle juice. Use a fork to mash the yolks until you have a smooth mixture. Add the kielbasa pieces and the chopped pickles and stir to combine. Season to taste with salt and pepper.
- 4
Divide the filling mixture among the egg whites (about 1 tablespoon per egg half). Use the curved inside of a small spoon to smooth out the mixture on top of the egg white. Top with chopped fresh chives, if desired, and serve. These deviled eggs can be made a day in advance and stored in an airtight container in the refrigerator overnight. Love the recipe? Leave us stars and a comment below!
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