European
Poland - Starters
Jajka w Majonezie
Chef's Menu Description
A perennial fixture of the Polish zakąski buffet: hard-boiled farm eggs halved and crowned with a dollop of creamy chive mayonnaise, sweet paprika, and fresh dill sprigs.
Ingredients
- • 6 large fresh free-range eggs, hard-boiled and peeled
- • 120g rich Polish mayonnaise
- • 1 tsp sharp Polish table mustard
- • 1 tbsp thick sour cream
- • 2 tbsp fresh chives (szczypiorek), finely chopped
- • 1/2 tsp sweet Polish paprika (papryka słodka)
- • Sea salt, freshly ground black pepper, and fresh dill sprigs
Preparation Steps
1
Phase 1
Slice the peeled hard-boiled eggs neatly in half lengthwise with a sharp, wet knife so the golden yolks remain intact.
2
Phase 2
In a small bowl, whisk together the mayonnaise, sharp table mustard, and sour cream until silky. Season with a pinch of sea salt and black pepper.
3
Phase 3
Arrange the egg halves yolk-side up on an elegant starter platter. Spoon or pipe a generous rosette of the seasoned mayonnaise over each yolk.
4
Phase 4
Dust the mayo crowns lightly with sweet paprika. Scatter with finely chopped fresh chives and garnish each half with a delicate dill sprig before serving.