Peruvian & World Recipes

Huancaina Deviled Eggs

Huancaina Deviled Eggs
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Huancaina Deviled Eggs

Course: All Recipes, First CourseCuisine: Peruvian

Indulge in Huancaina Deviled Eggs – a fusion delight! Boiled eggs, generously filled with a tantalizing blend of 1/3-1/2 cup Huancaina Sauce, seasoned to perfection. Sprinkle with salt, pepper, and garnish with fresh chives for a burst of flavors in every bite.

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Ingredients

  • 1 dozen Large Eggs

  • 1/3 cup Huancaina Sauce

  • Salt and Pepper to taste

  • Fresh Chives to garnish

Directions

  • Place the eggs in a pot, fill with cold water covering up completely the eggs. Cover the pot with the lid. And cook for thirteen minutes. Then shock with cold water and peel.
  • Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place them in a food processor. Arrange the egg white halves on a serving platter.
  • To the yolks in the food processor add Huancaina, and a sprinkling of salt and pepper. Add more Huancaina as necessary to get to the creamy consistency you want.
  • Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with chives.

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