Huancaína Deviled Eggs with Olive and Potato-Chip Crunch

Method

1. Bring water to the boil in a 16 cm pot on medium-high heat, lower in the eggs with a ladle and cook for 11 min. Move them straight to cold (ideally iced) water for 5 min: this stops a grey ring forming around the yolk and makes them easier to peel. Peel, halve lengthways and scoop out the yolks.

   Add in this stepEggs 4

   medium-high heat

2. Blend the yolks with the ají paste, crumbled cheese, mayonnaise, evaporated milk, crackers, lime juice and salt using a stick blender, or mash with a fork and push through a sieve, until very smooth. Taste and adjust the heat and salt.

   Add in this stepAjí amarillo paste 2 tspQueso fresco (or mild feta, rinsed) 30 gMayonnaise 1 tbspEvaporated milk (or milk) 1 tbspSaltine crackers 1Lime juice 1 tspSalt 1 pinch

3. Spoon the cream into a zip bag, snip off 1 cm of one corner and pipe generous swirls into the whites. If not serving straight away, cover and refrigerate.

4. Just before serving, top with the chopped olives, potato chips crushed by hand, a pinch of smoked paprika and parsley. Add the chips at the last moment so they stay crunchy.

   Add in this stepBlack olives, chopped 2Plain potato chips (crisps) 10 gSmoked paprika 1 pinchFlat-leaf parsley, chopped 2 tsp