Papa a la Huancaína Deviled Eggs

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.

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.

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.

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.

Fill the Egg Whites: Spoon or pipe the filling into the egg white halves.

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.