My Babci’s Polish Deviled Eggs Are an Easter Tradition

For the best results, steam your eggs using an Instant Pot or on the stovetop . Transfer the cooked eggs to a bowl of ice water to chill for 15 minutes.

While the eggs are cooling, heat the oil in a small skillet over medium-high heat. Add the chopped kielbasa and cook, stirring occasionally, until browned and starting to get crispy, 2 to 3 minutes. Transfer to a paper-towel lined plate to cool completely, about 10 minutes.

Peel the eggs and halve them lengthwise. Carefully scoop out the yolks and transfer them to a small bowl. Set the whites aside. To the bowl with the yolks, add the mayonnaise, mustard, and pickle juice. Use a fork to mash the yolks until you have a smooth mixture. Add the kielbasa pieces and the chopped pickles and stir to combine. Season to taste with salt and pepper.

Divide the filling mixture among the egg whites (about 1 tablespoon per egg half). Use the curved inside of a small spoon to smooth out the mixture on top of the egg white. Top with chopped fresh chives, if desired, and serve. These deviled eggs can be made a day in advance and stored in an airtight container in the refrigerator overnight. Love the recipe? Leave us stars and a comment below!