Although stuffed eggs, or deviled as they are called in the States, are not exclusively Croatian (they go back to Ancient Rome and some variant seems to be eaten all over the world), they are part of a traditional Easter breakfast there. Served with ham, toast, and tomatoes, punjena jaja are wonderful. If you dye your eggs the day before, you can even coordinate to use those! This recipe serves 2.
- 5 eggs
- 25 g light mayo with olive oil
- 50 g of sour cream
- 1 tablespoon mustard, plus more to taste
- pinch of horseradish
- ham (or any other kind of charcuterie. I usually use proscuitto)
First boil the eggs, making sure to cook fully. Drain and place in the fridge to cool. Next, begin to make the filling. Mix the mayo, sour cream, mustard, horseradish, salt, and pepper together in a small bowl. When the eggs are cool, peel and cut them in half, lengthwise. Scoop out the yolks and place into the bowl with the filling. Mix the yolks well into the rest of the filling. Taste and adjust the seasoning as necessary. Place into a pastry bag and pipe into the eggs. Serve with tomatoes, toast, and proscuitto. Enjoy!