Polish Deviled Eggs

Peel 6 hard-cooked eggs and cut in half lengthwise. Scoop out yolks, put them into medium size bowl, and arrange whites on serving plate. Mash the yolks and combine with 1/2 cup ground skinned smoked kielabsa or ham (or a combination of both);

To mashed yolk mixture add 1 small grated onion, 1 teaspoon fresh lemon juice and stir in 3 to 4 tablespoons mayonnaise. Add salt and ground black pepper to taste. Mix well and fill whites with mixture.

Garnish with fresh radish slices, fresh parsley leaves, capers or strips of mild fresh or pickled red peppers.

TIP: For more festive version, you may first top each egg half with a dollop of Hollandaise sauces (or any other sauce you like) before garnishing.

NOTE: For fisherman version instead of smoked kielabsa or ground ham, use 4 - 5 well-drained smoked Baltic sprats (canned fish) or sardines, mashed well;

For vegetarian version instead of smoked kielabsa or ground ham, use 1/2 cup fresh mushrooms sautéed in 1 tablespoon of butter and ground;

For old fashioned version instead of smoked kielabsa or ground ham, use 2 chicken livers sautéed in 1 tablespoon of butter and ground.