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Cuban Deviled Eggs (Huevos Cubano)

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


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 sauteing 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.

Source: www.food.com