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
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.
INGREDIENTS:
8 hard-boiled eggs1/2 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.
