Eggs Mayonnaise (‘Jajka w Majonezie’) is a traditional Polish appetizer. You can find it in every home around the holidays, especially Easter. It’s simple to make, requires only a few ingredients, and tastes delicious.
Eggs Mayonnaise – a Popular Appetizer in Polish Cuisine
I grew up in Poland, where certain dishes reappear at family gatherings and holidays. Eggs Mayonnaise is one of those classics, present at Easter, birthdays and other celebrations. Think of it as a Polish counterpart to the deviled egg family—simple, familiar and always welcome on the table.
Ingredients for Eggs Mayonnaise (Jajka w Majonezie)
The basic ingredients are few and straightforward:
- Hard-boiled eggs
- Mayonnaise (thinned slightly with water)
Optional additions for flavor and presentation:
- Romaine lettuce, cut into thin ribbons as a crunchy bed
- Cherry tomatoes, halved for sweetness and color
- Green onions, scallions or chives for a mild onion note
- A sprinkle of sweet paprika for color and gentle warmth
You can also garnish with red or white onions, chopped pickles or cornichons, olives, roasted red peppers, bacon bits or crunchy fried onions—choose what suits your taste.
How to Make Eggs Mayonnaise
The recipe is quick and easy.
Step 1: Prepare the mayonnaise sauce – Mix 1/2 cup mayonnaise with 2 tablespoons room-temperature water until you achieve a smooth, silky consistency. This thinned mayo spreads nicely over the eggs without being too heavy.
Step 2: Cook the eggs – Place 4 eggs in a pot and cover with cold water. Bring to a boil, then reduce the heat and simmer gently for 10 minutes. Transfer eggs to cold water to stop cooking and cool completely. Peel and halve lengthwise.
Step 3: Assemble – Arrange torn or ribboned lettuce on the serving plate if using. Place egg halves flat side down and spoon about a tablespoon of the mayonnaise sauce onto each half. Garnish with halved cherry tomatoes, chopped scallions and a dusting of sweet paprika or other preferred toppings.
Serving Suggestions
In Poland, Eggs Mayonnaise is served as an appetizer and commonly enjoyed with bread or rolls. Use store-bought rolls or serve alongside crusty bread for a heartier spread. The eggs pair well with fresh vegetables and pickled accents if you prefer a contrast of flavors.
Other Egg Recipes to Try
If you enjoy this dish, you might also like other egg-based recipes such as soft boiled eggs, stuffed eggs with ham and cheese, or classic salads that include eggs and pickles. These make great additions for holiday or weekend brunch menus.
Popular Polish Recipes Often Served at Holidays
Eggs Mayonnaise is one of many Polish favorites served during holidays. Other traditional dishes commonly found on Polish tables include various salads, pierogi with different fillings, borscht, kapusta and hearty stews. These dishes complement a holiday spread and reflect regional flavors and family traditions.
Try Eggs Mayonnaise this Easter or at your next gathering and adjust garnishes to suit your taste.
Eggs Mayonnaise (‘Jajka w Majonezie’)
Ingredients
- 4 Eggs (hard-boiled, cooled)
- 1/2 cup Mayonnaise
- 2 tbsp Water (room temperature)
- 3 leaves Romaine Lettuce
- 6 Cherry Tomatoes (halved)
- 2 Scallions, chopped
- 1/2 tsp Sweet Paprika
- Salt & Pepper to taste
Instructions
- Prepare the mayonnaise: Mix 1/2 cup mayonnaise with 2 tablespoons room-temperature water until smooth and silky.
- Prepare the eggs: Place 4 eggs in a pot, cover with cold water, bring to a boil, then simmer for 10 minutes. Cool in cold water, peel and halve lengthwise.
- Assemble: Arrange lettuce on a serving plate if using. Place egg halves flat side down and spoon a tablespoon of the mayonnaise sauce onto each. Garnish with tomatoes, scallions and a sprinkle of paprika.
Nutrition
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Carbohydrates: 1 g
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Protein: 3 g
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Fat: 12 g
This post was originally published in April 2019.