Jul 13 2026
Restaurants›Coqueta›Huevos Nacionales Recipe

Huevos Nacionales Recipe

Inspired by Coqueta
Time45m
Serves6

deviled eggs pimenton aioli, english pea and piquillo puree, saffron pickled potato, and STURGEON Caviar

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Ingredients

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Deviled Eggs

Pea and Piquillo Puree

Saffron Pickled Potatoes

Garnish

Method

Deviled Eggs Preparation

  1. 1

    Boil the Eggs

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes. Remove from heat and let them sit in the hot water for an additional 5 minutes.

  2. 2

    Cool and Peel

    Transfer eggs to an ice bath until cool. Peel and slice in half lengthwise. Remove yolks and place in a bowl.

  3. 3

    Make Filling

    Mash yolks and mix with mayonnaise, Dijon mustard, pimentón, salt, and pepper until smooth.

  4. 4

    Fill Egg Whites

    Spoon or pipe the yolk mixture back into the egg whites.

Pea and Piquillo Puree Preparation

  1. 5

    Cook Peas

    Boil English peas in salted water until tender, about 3-4 minutes. Drain and set aside.

  2. 6

    Blend Puree

    In a blender, combine cooked peas, piquillo peppers, olive oil, garlic, salt, and pepper. Blend until smooth.

Saffron Pickled Potatoes Preparation

  1. 7

    Prepare Pickling Liquid

    In a saucepan, combine vinegar, water, saffron, sugar, and salt. Bring to a boil.

  2. 8

    Pickle Potatoes

    Add halved potatoes to the pickling liquid. Remove from heat and let cool. Refrigerate for at least 1 hour.

Assembly

  1. 9

    Plate and Serve

    On a serving platter, spread the pea and piquillo puree. Place the deviled eggs on top. Garnish with saffron pickled potatoes and a dollop of STURGEON caviar. Optionally, sprinkle with microgreens.

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