Go Back
Cuban Deviled Eggs
admin

Cuban Deviled Eggs

Cuban Deviled Eggs are hard-boiled eggs filled with a creamy, spiced yolk mixture. Often enhanced with chopped ham, paprika, or olives, these appetizers are easy to make and serve cold. They are a popular snack in Cuba, ideal for parties, brunches, or appetizer platters. Their creamy filling and attractive presentation make them a standout Cuban hors d’oeuvre. Why You’ll Love This Recipe Creamy, flavorful filling with a smooth texture Easy to make ahead and serve cold Great for parties, brunch, or casual snacking Can be customized with ham, paprika, or olives
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs hard-boiled
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt & black pepper to taste
  • 1 –2 tablespoons finely chopped ham optional
  • Paprika for garnish

Equipment

  • Saucepan (for boiling eggs)
  • Bowl for mixing yolks
  • Spoon or piping bag for filling
  • Plate for serving

Method
 

  1. Boil Eggs:
  2. Place eggs in saucepan, cover with water. Boil 10 minutes. Cool in ice water.
  3. Prepare Filling:
  4. Peel eggs and halve lengthwise. Remove yolks.
  5. Mash yolks with mayonnaise, mustard, salt, and pepper. Mix in chopped ham if using.
  6. Fill Eggs:
  7. Spoon or pipe yolk mixture back into egg whites.
  8. Garnish & Serve:
  9. Sprinkle paprika on top for color.
  10. Serve chilled on platter.

Notes

Chill eggs before peeling for easier handling.
Use piping bag for neat presentation.
Add small herbs or olives for garnish.
Substitutions & Variations
Swap Dijon with yellow mustard for milder flavor
Add finely chopped olives or pickles for texture
For vegan version, use tofu yolk filling
Storage & Serving Suggestions
Store in airtight container in refrigerator up to 2 days
Serve chilled; avoid leaving out too long