Peruvian Deviled Eggs made with horseradish and aji amarillo – a spicy take on a popular dish. Perfect as an appetizer or for your parties. ¡Al ataque!
Deviled eggs…a simple and popular appetizer with so many variations. Every family has a favorite recipe that mom made and served on special occasions. Here is my Mom’s – Peruvian Deviled Eggs.
These Peruvian Deviled Eggs are so popular, they are eaten as fast as they are put down on the table. When my Mom makes these tasty oval treats, some people never get a chance to grab one. My husband and sons are always found hovering over the plate, scoffing them down, one in each hand. It’s quite embarrassing, really. I tell them to let someone else have a chance and they look at me, cheeks puffed like chipmunks, grabbing another before walking away.
Mom just smiles. She anticipated such behavior. She went into the kitchen and out came two more trays. She’s a smart woman. As a matter of fact, she made sixty of those for the party and they all went before she could have one. My family loves to eat and they are not shy.
Why do I classify these deviled eggs as Peruvian? The secret ingredient is aji amarillo – a common condiment in Peruvian cuisine. Aji amarillo adds medium heat and great flavor. It’s not so hot that it burns the tongue, it just gives a little zing. I love it and I’m so happy that it can be found in the Hispanic section of the grocery store, in Latin markets, or be purchased online. I recommend you try it with your favorite dishes. It’s what sets these deviled eggs apart from the rest.
I stopped at my Mom’s and asked if we could make them together. She was happy to oblige.
As for boiling the eggs, this is how I’ve always done it…
Put the eggs in a pan…
Cover with water – at least 1 inch…
Bring to a boil…
Remove from heat, cover, and let sit 10 minutes…
Drain water and rinse with cold running water…
Shake the pan gently to crack the shells then refill with cold water…
Let sit for 5 minutes while you gather the remaining ingredients…
Peel under cold water…
Mom told me to always start peeling from the bottom of the egg because there is a pocket of air that makes it easier to start the peel.
After peeling the eggs, slice them in half lengthwise.
Scoop out the yolks and transfer to a bowl.
Add the mayonnaise, aji amarillo, horseradish, salt and pepper and stir it up to blend.
Spoon or pipe yolk mixture into egg whites.
Sprinkle with a little paprika.
That’s it. Time to eat.
This makes a delicious appetizer or a terrific dish to bring over to a party or pot luck. I hope you give it a try.
Note: You can add more aji amarillo to make it spicier. Just taste before adding any salt.
Thanks for visiting…
- 1 dozen large eggs
- ¾ cup mayonnaise
- 1 tablespoon aji amarillo paste*
- ½ teaspoon horseradish
- ½ teaspoon pepper
- salt to taste**
- paprika for garnish
- Place eggs in a single layer in a saucepan and cover with at least 1 inch of water above the eggs.
- Bring to a boil, then cover, remove from heat, and let sit 10 minutes.
- Drain and rinse under cold running water until cool.
- Shake pan gently to crack the eggs. Refill pan with cold water.
- Starting from the bottom, peel the eggs and rinse under water. Dry eggs.
- Slice the eggs lengthwise.
- Scoop out the yolks and transfer to a bowl.
- Stir in the mayonnaise, aji amarillo, horseradish, and pepper.
- Taste and add salt, if needed.
- Place egg whites onto a serving platter.
- Spoon or pipe yolk mixture into egg whites.
- Sprinkle with paprika.
- ¡Al ataque!
**Taste egg yolk mixture before adding salt as the aji may have salt already in the paste.