Huevo a la rusa
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Recipe: Huevo a la rusa (Russian-style egg salad)

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

Huevo a la rusa

Huevo a la rusa is a Peruvian classic, a spin-off of the traditional Russian Olivier salad, with the addition of eggs and golf sauce.
Course Entrée
Cuisine Peruvian
Servings 3

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword dairy free, entrée, gluten free, Peruvian cuisine, Peruvian food

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