Peruvian Deviled Eggs

Peruvian Deviled Eggs made with horseradish and aji amarillo - a spicy take on a popular dish. Perfect as an appetizer or for your parties. ¬°Al ataque!
Course Appetizer
Keyword Deviled Eggs, Easter, Eggs, Party Food
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 eggs
Author Natalie


  • 1 dozen large eggs
  • 3/4 cup mayonnaise
  • 1 tablespoon aji amarillo paste* or to taste
  • 1 teaspoon horseradish
  • 1/2 teaspoon pepper
  • salt to taste**
  • paprika for garnish


  • Bring a pot of water to boil.
  • Gently put the eggs in the pot of boiling water. I use a slotted spoon or a spider skimmer.
  • Continue to a boil for 10 minutes.
  • Remove from heat, drain water, and rinse with cold running water until eggs are cool.
  • Shake pan gently to crack the eggs.
  • Starting from the bottom, peel the eggs and rinse under water. Dry eggs.
  • Slice the eggs lengthwise.
  • Scoop out the yolks and transfer to a bowl. Mash the yolks with a fork.
  • Stir in the mayonnaise, aji amarillo, horseradish, and pepper.
  • Taste and add salt, if needed.
  • Place egg whites onto a serving platter or on top of lettuce leaves.
  • Spoon or pipe yolk mixture into egg whites.
  • Sprinkle with paprika.


*Aji amarillo can be found in the Hispanic section of the grocery store, in Latin markets, or be purchased online. If you can't find it, substitute your favorite mustard to taste.
**Taste egg yolk mixture before adding salt as the aji may have salt already in the paste.