Peruvian Deviled Eggs, A Delicious Twist

Peruvian Deviled Eggs, give your deviled eggs a kick!

Spring Time

Yesterday was the first official day of spring, and nothing says spring like a plate of deviled eggs. They are the perfect addition to any brunch, lunch, or dinner. With Easter coming up, it is more than likely that you will have an abundance of hard boiled eggs lying around. Everyone loves to color them, but what do you do with them after that? One of the great things about eggs is that they are naturally gluten free. As long as you are careful with what you add to them, they are a dish that most people can enjoy!

Peruvian Deviled Eggs

Deviled eggs are one of those classic foods that everyone puts their own spin on. If you have been reading this blog for any length of time you know that I have a love affair with Peruvian food (and the Peruvian who introduced me to it!). One of the traditional Peruvian spices we use the most is aji amarillo. My husband likes to say,

You can make anything a Peruvian Dish if you add Aji Amarillo!

It’s true, you can. I did it with these deviled eggs.

I spiced them up a bit with the aji amarillo, then added a bit of smokiness with dried aji panca, and finally a crumble of queso fresco for a salty bite. They are amazing.

This combination of ingredients is a match made in heaven. The flavors are similar to what you would find Papas a la Huancaina. If you are looking for a traditional dish with a fresh take, this is it. Another great thing is that you can easily control the spice level. I used a little less of the aji amarillo so that it could be eaten by more people. If you like things really spicy you can definitely kick it up a notch by adding more.

Peruvian Ingredients

I know that aji amarillo and aji panca may not be something you keep in your pantry, but you can find them at most grocery stores in the Hispanic section, or on Amazon. Spiciness can vary, so always taste as you go. There are several other recipes on this blog that you can use the rest of the aji amarillo for!

The pictures are affiliate links, by purchasing through them I will receive a small commission at no cost to you. All proceeds go towards keeping this blog running!

My Deviled Egg Trick

Honestly, I don’t know if it’s a trick or not, but it seems to work. I read somewhere long ago that if you add salt to the water when hard boiling eggs it makes them easier to peel. I don’t know for sure it is true, but I always do it and I never have any problems peeling my eggs. Also, as a reminder, never use fresh eggs for hard boiled eggs. You want eggs that have been sitting for a few days.

Allow yourself to hone in on your Peruvian side this Spring. Pick up some of these ingredients and try out these Peruvian Deviled Eggs. You will be glad you did!

Happy Gluten Free Eating!

Peruvian Deviled Eggs

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Author: Amanda Kanashiro

Yield: 12 eggs

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Ingredients

• 6 hard boiled eggs
• 1/4 cup mayo (gluten free)
• 1 tsp aji amarillo (add more to taste)
• 1 tsp aji panca
• 1 ounce queso fresco cheese crumbled
• 1 TBS chopped cilantro (optional)

Instructions

Boil Eggs
1. Place eggs in sauce pan covered by an inch of cool water. Add 1 teaspoon of salt. Bring to boil. Remove from heat and cover. Wait 15 minutes. Place eggs in colander and rinse with cool water. Peel.

Peruvian Deviled Eggs
1. Cut eggs in half.
2. Scoop out yellow part and place in bowl.
3. Add mayo and aji amarillo. Mix well.
4. Place in plastic bag and cut out tip. Pipe into egg whites.
5. Sprinkle with aji panca, queso fresco and cilantro

Notes

I did not add salt to the deviled egg mixture. It did not need it.Taste before piping into egg whites to ensure yours does not need salt.

Always double check ingredients to ensure they are gluten free.

Nutrition information

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