Hard-boiled eggs filled with a creamy Peruvian Russian salad of potato, beet, carrot, green beans and peas. Mayonnaise and lemon bind the filling without hiding the vegetables. A colorful cold appetizer that still feels right at family lunches and gatherings.
Peel the white potato, carrot, and beet and cut them into small cubes, about 1 cm. Cut the green beans into similarly sized pieces; even cuts help the salad fit neatly into the egg whites instead of becoming chunky and awkward.
Place the eggs in a medium pot, cover them with part of the water, and once it boils, cook for 10 minutes. At the same time, boil the remaining water in a
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Peel the eggs, cut them lengthwise, and remove the yolks without tearing the whites. Mash the yolks in a mixing bowl with the mayonnaise, lemon juice, salt, and ground black pepper until creamy; add the vegetables and fold gently for 30 to 45 seconds, until bound together but still clearly recognizable.
Fill the 12 egg halves with generous mounds of Russian salad. If any filling remains, use it as a small bed under or around the eggs instead of forcing it into the whites. Serve cold or at room temperature, with the vegetables creamy but still firm. And that's it! A classic Peruvian appetizer without turning it into an engineering project. 🥚
