Kielbasa & Dill Egg Appetizer

By: S. Rosen's Test Kitchen

Dyed eggs are a vital part of the Easter experience because whether it’s their symbolism, the fun of dyeing them or the egg hunt, it is a beloved tradition for many families.

What’s new this year is the egg prices. At these prices – those eggs better not go to waste! At the S. Rosen’s test kitchen, we developed these easy egg appetizers that are perfect for a brunch spread or a snack before the main meal.

Ready In

Total Time: 20 minutes

Prep Time: 10 minutes

Cook Time Time: 10 minutes

Servings

4 Appetizers

Ingredients

S. Rosen's Caraway Cocktail Rye Bread

16 oz. Sour cream (1 container)

Hard boiled eggs, sliced vertically into 4 pieces

Kielbasa, sliced (1 slice for each app)

1 bunch fresh dill, diced

Note: each egg produces 4 appetizers

Directions

1. Sauté the sliced kielbasa in a nonstick or cast-iron pan until browning appears. Remove from heat.

2. To assemble, start with a dab of sour cream on the cocktail rye slice, followed with an egg slice and kielbasa slice. Top with a dollop of sour cream and plenty of fresh dill.