Best Cuban Deviled Eggs Huevos Cubano Recipes

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CUBAN DEVILED EGGS (HUEVOS CUBANO)



Cuban Deviled Eggs (Huevos Cubano) image

Make and share this Cuban Deviled Eggs (Huevos Cubano) recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

8 hard-boiled eggs
1 tablespoon mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon mustard powder
1 cup grated sharp cheddar cheese
1 teaspoon fresh lime juice
3/4 cup minced onion
3/4 cup minced green bell pepper
olive oil, for sauteing
3 garlic cloves, minced
1 (16 ounce) can tomato sauce
chopped cilantro leaf

Steps:

  • Preheat oven to 400°.
  • Peel the hard-boiled eggs and cut in half lengthwise; remove the yolks.
  • In a small bowl, mash the yolks and add mayonnaise to make a thick paste.
  • Mash in the salt, pepper, mustard powder, half the cheese, and lime juice.
  • Taste and adjust seasoning as needed.
  • Use a spoon to place the yolk mixture back into the egg halves.
  • Make the sauce by sautéing the onion and green pepper in olive oil until limp.
  • Add the minced garlic and saute an additional 2 minutes.
  • Stir in the tomato sauce and cook briefly; taste the sauce and add salt and pepper as needed.
  • Place the stuffed eggs in a lightly buttered shallow baking dish or cake pan.
  • Pour the sauce over the stuffed eggs and sprinkle with remaining cheese.
  • Bake for about 15 minutes until the cheese melts and browns slightly.
  • Sprinkle the top of the dish with fresh chopped cilantro.
  • Serve hot over rice or with bread or toast.

Nutrition Facts : Calories 167.6, Fat 10.8, SaturatedFat 4.7, Cholesterol 201.8, Sodium 608.8, Carbohydrate 6.9, Fiber 1.4, Sugar 4.2, Protein 11

THE BEST DEVILED EGGS



The Best Deviled Eggs image

Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 7

12 large eggs (see Cook's Note)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling

Steps:

  • Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
  • Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
  • Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

HUEVOS ENDIABLADOS



Huevos Endiablados image

Spanish tapas are tasty small plates that when combined can create a light supper, or serve as a great appetizer. Huevos Endiablados are deviled eggs filled with a savory combination of tuna, onion, mayonnaise, and Dijon mustard.

Provided by Allrecipes

Categories     Appetizers and Snacks     Deviled Eggs

Time 50m

Yield 6

Number Of Ingredients 8

6 eggs
1 (4 ounce) can tuna packed in oil, drained
2 tablespoons diced red onion
1 ½ tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon minced garlic
½ teaspoon smoked paprika, plus more for garnish
¼ teaspoon salt

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Allow to cool completely, about 20 minutes.
  • Slice each egg in half lengthwise, remove yolks and place them in a bowl. Set the whites aside on a serving platter. Mash yolks together with tuna, red onion, mayonnaise, Dijon mustard, garlic, smoked paprika, and salt until smooth and combined. Fill each egg white half with about a tablespoon of filling. Garnish with smoked paprika.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 1.6 g, Cholesterol 190.7 mg, Fat 9.3 g, Fiber 0.1 g, Protein 11.9 g, SaturatedFat 2.3 g, Sodium 316.2 mg, Sugar 0.6 g

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