Huevo Relleno Recipe
Make Huevo Relleno Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggs & Filling Base
Mix-ins & Toppings
Method
Eggs & Filling Base
- 1
Hard boil the eggs
Place 6 large eggs in a single layer in a saucepan and add cold water to cover eggs by about 1 inch (2.5 cm). Bring water to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit 10–12 minutes for fully hard-cooked yolks.
- 2
- 3
Prepare yolk mixture
Slice each yolk in half lengthwise and gently remove yolks into a medium mixing bowl. Place the egg white halves on a serving plate or tray. Use a fork to break up yolks, then add 3 tbs mayonnaise, 1 tbs Greek yogurt, 1 tsp Dijon mustard, 1 tsp vinegar (or lemon juice), 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mash and mix until smooth and creamy. Taste and adjust seasoning — add a little more salt, pepper, or mustard if needed.
Mix-ins & Toppings
- 4
Fold in mix-ins
Fold 2 tbs finely chopped chives (or green onion), 2 tbs finely chopped dill pickles or 2 tbs pickle relish, and 1 tbs chopped capers (if using) into the yolk mixture until evenly distributed. If you prefer a smoother filling, pulse the mixture briefly in a small food processor or use a hand mixer for 5–10 seconds.
- 5
Fill the egg whites
Spoon or pipe the yolk mixture back into the egg white halves. For piping, transfer the filling to a piping bag fitted with a large star or round tip and pipe a generous swirl into each half. Alternatively, use a small spoon and mound the filling decoratively.
- 6
Garnish and serve
Lightly dust filled eggs with 1/2 tsp smoked paprika and an optional 1/4 tsp sweet paprika for color. Top a few eggs with small parsley leaves for freshness. Chill eggs in the refrigerator at least 15 minutes before serving for the best texture and flavor.
