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 is a Peruvian classic, a spin-off of the traditional Russian Olivier salad, with the addition of eggs and golf sauce.
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.
Want more Peruvian recipes? Check out the e-cookbook below!
Peruvian recipes from abroad
This e-book contains my favourite Peruvian recipes developed from the point of view of an expat who learned to find her way with the ingredients that were available in her new home.
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