Eggs Stuffed with Ham/ Jajka Nadziewane Szynka
The leftovers of the delicious filling can be used as sandwich spread or for making pierozki.
– 4 hard-cooked eggs
– ½ lb. cooked ham*
– ¼ c. grated Monterey Jack cheese*
– 4 tbsp. sour cream*
– 2 tsp. Dijon-style mustard
– 1/8 tsp. pepper
– Parsley or dill.
*To lower the fat content of this creamy dish, trim all fat from the ham and use low-fat or nonfat cheese and sour cream. For meatless eggs, leave out the ham altogether.
Hard cook eggs by placing in a saucepan and covering with cold water. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes. Drain water from saucepan and run cold water over eggs until they are cool.
Peel eggs. Cut in half lengthwise and remove but do not discard yolks. Cut off a small slice of the rounded part of each egg half so they will sit flat on a plate.
Chop ham into very small pieces.
Blend ham, cheese, egg yolks, sour cream, mustard, and pepper with a fork.
Stuff each egg half with ham mixture. Arrange on a serving plate and top each egg with a sprig of parsley or a sprinkling of dill.
Food: Eggs Stuffed with Ham/ Jajka Nadziewane Szynka