We love the taste of deviled eggs, but I seldom take the time to make them. I’ll bet the same is true for most families. Everyone enjoys the nibble, easy to pick up, a juxtaposition of rich creaminess and tartness. I’m not suggesting you use this shortcut for holiday buffets or neighborhood cookouts, but I’d like to share with you the way hard-boiled eggs are served in Poland – with mayo on the side. I take it a step further and dab the mayo and a little mustard (sounds like dijonnaise) on top of a hard-boiled egg half.
You get the combination of the major flavors and textures in deviled eggs without all the scooping, dicing, blending, and refilling. It’s a time saver that has me adding this inexpensive protein to many more meals.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Julie
haha, I’ve done that before, just not so artistically. One of the best quick snacks ever!
tralf
I would never have thought of doing that, but it makes such good sense. You’ve got the basic flavors of deviled eggs, and very little of the work.