- 1 dozen hard boiled eggs
- 2 Tbsp MOB Peruvian Verde Sauce
- 2 Tbsp MOB Romesco Sauce
- Salt and pepper to taste
- Fresh lemon juice to taste
Peel and cut eggs in half. Place 6 yolks in 2 separate bowls. Add the Peruvian Sauce to one bowl and the Romesco Sauce in the other. Add a few pinches of salt and pepper and a squeeze of fresh lemon juice to each bowl. Whisk to form a smooth paste. Taste and adjust seasonings. Place both mixtures into two separate zip lock bags for piping into egg whites. Pipe into egg whites and garnish with a sprinkle of paprika and chives.