Papa a la Huancaína Deviled Eggs

Classic deviled eggs with a vibrant twist! The creamy and slightly spicy Papa a la Huancaína sauce elevates the traditional filling to a whole new level of flavor. A colorful and delicious appetizer perfect for any occasion.

Prep Time

20 minutes

Total Time

35 minutes

Calories

275 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.06/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

6Eggs(Large)

£1.75

4ozQueso Fresco(Crumbled)

£2.50

2tbspAji Amarillo Paste(Adjust to taste for spiciness)

£1.25

0.3cupEvaporated Milk(Unsweetened)

£0.30

2tbspVegetable Oil(Or canola oil)

£0.05

0.3tspSalt(Or to taste)

0.1tspBlack Pepper(Or to taste)

2tbspMayonnaise(Full-fat or light)

£0.10

1tspLime Juice(Freshly squeezed)

£0.10

1tbspFresh Parsley(Finely chopped, for garnish)

£0.30

PinchPaprika(For garnish (optional))

Total Cost

£6.35

£1.06 per serving

Instructions

1.
Hard Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes. Drain the hot water and rinse with cold water until eggs are cool enough to handle.
2.
Prepare Papa a la Huancaína Sauce: In a food processor or blender, combine crumbled queso fresco, aji amarillo paste, evaporated milk, vegetable oil, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed.
3.
Peel and Halve the Eggs: Gently peel the cooled eggs. Cut them in half lengthwise and carefully remove the yolks. Place the egg whites on a serving platter.
4.
Make the Deviled Egg Filling: In a mixing bowl, mash the egg yolks with a fork until smooth. Add 3-4 tablespoons of the Papa a la Huancaína sauce (reserve the rest for other uses or serving alongside the deviled eggs), mayonnaise, and lime juice. Mix well until creamy and thoroughly combined. Taste and adjust seasonings if necessary.
5.
Fill the Egg Whites: Spoon or pipe the filling into the egg white halves.
6.
Garnish and Serve: Garnish the deviled eggs with chopped fresh parsley and a pinch of paprika (optional). Serve immediately or chill for later. Extra Huancaína sauce can be served on the side for dipping.

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My Notes

Nutrition Information

Nutrition per serving (85g)

275 kcal / 1151 kJ

Carbs

2% of RDA

Fat

21g

30% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

0.5 g

2% of RDA

Sugar

3 g

3% of RDA

Sodium

265 mg

12% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For easier peeling, add a teaspoon of baking soda to the water while boiling the eggs.

If the Huancaína sauce is too thick, add a tablespoon of milk or water at a time to reach the desired consistency.

Adjust the amount of Aji Amarillo paste based on your spice preference. Start with less and add more to taste.

The remaining Huancaína sauce is delicious served with potatoes, lettuce or pasta.

For a smoother filling, use a hand mixer to combine the egg yolks and Papa a la Huancaína sauce.

Cooking Equipment

Saucepan

Food Processor or Blender

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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