1. Place the eggs in a single layer in a saucepan and cover them with cold water by about 1 inch. 2. Set the pot over medium-high heat and bring the water to a rolling boil. 3. Once boiling, turn on over medium heat, and let the eggs boil for 12 minutes for firm yolks. 4. After the time is up, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. This makes them easier to peel. 5. Gently tap each egg on a hard surface to crack the shell, then roll to loosen and peel. 6. Once peeled, slice the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and set the whites aside on a serving plate. 7. Mushrooms: wash and finely chop. 8. Shallots: peel and finely chop. 9. In a skillet, melt the butter over medium heat. Add the chopped shallot and cook for 2-3 minutes until softened. Add the mushrooms and cook until golden brown and any liquid has evaporated. Season with a pinch of salt and pepper. Remove from heat and let cool slightly. 10. Add the cooked mushrooms to the bowl with the egg yolks. Mash everything together, adding mayonnaise. Stir until smooth and creamy. Taste and adjust salt and pepper as needed. 11. Spoon the filling into each egg white half, heaping it slightly.

   1. Wash the peas with cold water. 2. Cut the smoked polska kielbasa on cubes. 3. Boil 3 liters of water. Dip the kielbasa and split peas into boiling water. Cook about 50 minutes, stirring occasionally. 4. Peel and wash potatoes. Cut into cubes and add to the soup. Cook 10 minutes. 5. Peel and wash a carrot. Cut into cubes and add to the soup. Cook 10 minutes more. 6. Peel and chop an onion. Heat up a frying pan, pour vegetable oil. Fry over medium heat, stirring, onion until golden brown, and add to soup. Cook 10 minutes more. 7. Wash and cut greens; add greens to the soup and turn off a gas. 8. Let the soup stand for 5 minutes under the lid, and that's it, the soup is ready.