Despite its name, huevo a la rusa is a Peruvian classic. So much so that I’ve been told it’s called “huevos a la peruana” (Peruvian-style eggs) in Chile. It is basically a spin-off of the traditional Russian Olivier salad, with the addition of eggs and golf sauce. It’s always served as an entrée, usually in “menú” (affordable set menu) eateries.
Huevo a la rusa
- 3 eggs
- 3 medium potatoes
- 1 large carrot
- 1 cup peas
- 3 tbsp mayonnaise (preferably homemade)
- 1 tbsp ketchup (preferably homemade)
- lettuce leaves
- salt and pepper to taste
- Boil or steam the eggs to your liking (I steam mine for 10 minutes). Cool down with tap water. Peel, halve and reserve.
- Peel, cube and steam potatoes and carrots.
- Blanch or steam peas.
- Once vegetables have cooled down, mix them with 2 tablespoons of mayonnaise.
- Mix the other tablespoon of mayonnaise with the ketchup.
- Arrange lettuce leaves on 3 plates, place vegetable mix on top. Top with one halved egg and the mayo/ketchup sauce.
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