My great-grandpa immigrated from Poland to the USA in 1908. He never talked about his family or communicated with them after he left. It was a mystery to all of us as to why, and it still is. In 2008 my uncle Gary and his son Jake went to Poland. Jake was there on business, but my uncle Gary started to play detective. With what little information he had, he started making phone calls. Not speaking the language was obviously difficult, but he persevered. With just one more call to make, the person who answered the phone spoke some English and was indeed our cousin. To find our missing family after 100 years was a miracle to us! Three years later, 17 members of my immediate family all went to Poland to meet our newly found cousins. Some of which still live on my great grandfather‘s land. There are no words to describe the feeling of walking where your great grandparents have walked. Going into the church where they prayed and were baptized. Looking out over the countryside and seeing what their eyes saw. Eating foods that they must have eaten. While we were there my cousins fed us like we were royalty. Bigos, barszcz with lovely little dumplings floating in the broth, kielbasa, hard-boiled eggs in the most amazing sauce, vegetables fresh from the garden. Some things I hadn’t had before and are now staples in my home. Even with the language barrier, and only a few of my cousins speaking some English, we laughed and talked and shared. My cousin Anna gifted me with her sauce recipe that she made and served on the hard-boiled eggs. I am showing you a picture of the recipe as she wrote it up for me, and giving you general amounts of what I use to make this with. You really will have to taste it till it gets to your own liking since there were no measurements on the original recipe.
I am serving this in my favorite piece of pottery, my True Blue quiche dish, regularly $114.99 now on sale for$91.99I love this dish so much! It is stunning!

Annas Garlic Sauce and Eggs

  • One dozen eggs hard-boiled
  • 1 large head of garlic or 2 small
  • 1 8oz Cream cheese
  • Lemon juice of a half lemon (a little more to taste]
  • 3/4 cup Mayonnaise
  • 1 teaspoon Dry mustard
  • Fresh Flat leaf parsley chopped fine
  • 1/2 teaspoon of Salt and pepper

In a 350° oven bake a full head of garlic by cutting off the root end, placing on a sheet of foil, drizzle with olive oil, and folding up the ends to seal. Place foil packet in the oven and bake for 30- 40 minutes. I bake my garlic because it gives this sauce such a sweet rich flavor. I have no idea if that’s how Anna did it, but I love it this way!
Meanwhile in a blender add softened cream cheese, mayonnaise, lemon juice, dry mustard, salt, and pepper. Mix till liquified. If it’s a little thick add some milk to loosen it up.
When the garlic is done baking, pop the garlic out of its casings into the blender. Mix well. This is where you just have to taste it and tweak it to your own liking.

Pour garlic sauce into a shallow dish until the bottom is covered. Peel and halve hard-boiled eggs and place cut side down into the sauce. Sprinkle with chopped parsley and paprika. I had not had this before going to Poland, nor had I seen it in any of my Polish cookbooks. It’s delicious, and also a very nice alternative to deviled eggs. Since we had fresh vegetables that day, it was also lovely to dip fresh veggies into the leftover sauce. I hope you enjoy this as much as we do!