Huancaina Deviled Eggs


  • 1 dozen Large Eggs
  • ⅓ – ½ cup Huancaina Sauce
  • Salt and Pepper to taste
  • Fresh Chives to garnish
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  1. 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.
  2. 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.
  3. 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.
  4. 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.