Eggs Mayonnaise (Jajka w Majonezie) is a classic Polish appetizer served at holidays, especially Easter. It’s easy to prepare, uses only a few ingredients, and is very flavorful.
Eggs Mayonnaise – a Traditional Polish Appetizer
Raised in Poland, I grew up with certain dishes that appear at nearly every family gathering and holiday. Eggs Mayonnaise is one of those staples, just like the Polish version of Russian Salad (Sałatka Jarzynowa). This simple egg appetizer is ubiquitous at holidays, birthdays, and any celebration where a familiar, comforting starter is wanted. If you enjoy egg-based salads and spreads, you’ll find this dish especially satisfying.
Ingredients for Eggs Mayonnaise (Jajka w Majonezie)
The core ingredients are very simple:
- Hard-boiled eggs
- Mayonnaise, thinned slightly with a bit of water to create a silky sauce
Common additions and garnishes include:
- Romaine lettuce, shredded into ribbons to add crunch
- 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 a hint of flavor
If you prefer variations, try garnishing with diced pickles or cornichons, chopped onions, olives, roasted peppers, crispy bacon bits, or crunchy fried onions. These options let you tailor the appetizer to your taste or the occasion.
How to Make Eggs Mayonnaise
The recipe is straightforward and quick to assemble.
Step 1: Prepare the mayonnaise sauce – Combine 1/2 cup mayonnaise with 2 tablespoons of room-temperature water and stir until smooth and silky. Adjust water slightly if you prefer a thinner or thicker consistency.
Step 2: Cook the eggs – Place 4 eggs in a pot of cold water, bring to a boil, then reduce heat and simmer for 10 minutes. Transfer the eggs to cold water to cool completely, peel, and slice in half lengthwise.
Step 3: Assemble – If using lettuce, arrange shredded romaine on the serving plate as a bed. Place egg halves flat side down, spoon about a tablespoon of mayonnaise sauce over each half, and garnish with halved cherry tomatoes, chopped scallions, and a dusting of sweet paprika. Add any additional garnishes you like.
What to Serve with Eggs Mayonnaise
In Poland, appetizers like this are commonly enjoyed with bread or rolls. Use store-bought bread, or bake your favorites at home. The creamy mayonnaise and egg pair beautifully with crusty bread, soft rolls, or rye slices.
Other Egg Recipes to Try
If you like Eggs Mayonnaise, consider trying other egg-based dishes such as soft boiled eggs, stuffed eggs with ham and cheese, or hearty salads that include eggs.
Popular Polish Dishes That Pair Well
Eggs Mayonnaise fits into a wider tradition of Polish holiday and seasonal dishes. For Easter brunch, rice salad with ham and vegetables or homemade rolls are nice companions. For other holidays, classic pierogi, borscht, and winter stews are common alongside small appetizers like these eggs.
Try making Eggs Mayonnaise this Easter or for your next gathering — it’s quick, familiar, and always appreciated. If you prepare it, feel free to share how you garnished it and which variations you preferred.
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 teaspoon Sweet Paprika
- Salt & Pepper to taste
Instructions
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Prepare the mayonnaise: Mix 1/2 cup mayonnaise with 2 tablespoons room-temperature water until smooth.
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Cook the eggs: Place 4 eggs in cold water, bring to a boil, reduce heat and simmer 10 minutes. Cool in cold water, peel and halve lengthwise.
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Assemble: Arrange lettuce on a serving plate if using. Place egg halves flat side down, spoon mayonnaise sauce over each, and garnish with tomatoes, scallions and a sprinkle of paprika.
Nutrition
This post was originally published in April 2019.