Christmas Deviled Eggs


  • 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. 

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