Three Guys From Miami: Cuban and Spanish Food Recipes
Jorge Castillo: This is the Cuban version of deviled eggs.

Glenn Lindgren: This version is not served cold as an appetizer. It is a delicious hot dish that can be served at a brunch or as the main entrée at a meal.

Jorge Castillo: If you don't eat meat on Fridays during Lent, this is a great meatless dish!

Glenn Lindgren: The dish is traditionally served over white rice. That way, none of the sauce goes to waste.

Huevos Cubanos -- Cuban-Style Deviled Eggs

By Three Guys From Miami

Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
Yield: 4 servings

Deviled eggs as they cook them in Cuba -- a great hot appetizer.


8 hard-boiled eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon mustard powder
1 tablespoon cream
1 cup sharp cheddar cheese, shredded
1 medium onion, minced
1 green pepper, minced
2 cloves garlic, minced
olive oil for sautéing
1 (16-ounce) can tomato sauce
cilantro leaves, chopped

Preheat oven to 400°F.

Peel eggs and cut in half lengthwise. Remove yolks. In a small bowl, mash the yolks and add a little cream to make a thick paste. Mash in the seasonings and half of the cheese. Use a spoon (or pastry bag if you want to be fancy) to stuff the yolk mixture back into the egg halves.

Sauté the onion and green pepper in olive oil until limp. Add the minced garlic, sauté an additional two minutes. Stir in the tomato sauce and cook briefly. Taste the sauce and add salt and pepper as necessary.

Place stuffed eggs in shallow baking dish or cake pan. Pour the sauce over the stuffed eggs and sprinkle with remaining cheese. Bake at 400 for about 15 minutes.

Traditionally served over white rice.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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