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Deviled Eggs with Longanisa

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It’s that time of year when we have a huge supply of eggs for Easter, so I made Deviled Eggs with Longanisa. Everyone in my family loves deviled eggs, or what Filipinos call relyenong itlog (stuffed egg). This time, I made the deviled eggs special, by adding the sweet crumbled pork longanisa on top of each one.

You will need a dozen eggs, and your basic Filipino longanisa, already cooked. I make my own homemade pork longanisas, but feel free to use store-bought, which are sold at Asian markets or online sources here in America.

Longanisas are cured pork sausages which are a breakfast fare in the Philippines. Each region has its own specialty, and flavors depend on the province’s resources. For example, Pampango longanizas are predominantly sweet, while the Vigan longaniza, from the northern provinces are garlicky and saltier. The flavors differ depending on the geography and ecosystem of each province.

I had cooked so much longanisas for breakfast, that we had leftovers. So, I placed the pork sausages in the food processor to reduce them to finely crumbled meat.

Then I made the hardboiled eggs. You can either make them the stove-top way, or steam them in the Instant Pot, using the 5-5-5 method, which I explained in a previous blog post. When the hardboiled eggs are ready, you simply peel them, and separate the yolks from the whites. Crush the solid yolks and add some mayonnaise, enough for a creamy consistency. Season lightly with salt, and return the yolks to the hollow of the solid egg white. Then, sprinkle the crumbled longanisa all over as a topping. Your family will devour these in minutes.

Deviled Eggs with Longanisa

Deviled Eggs with Longanisa are the classic stuffed eggs, or what Filipinos call Relyenong Itlog, but made special with the topping of crumbled longanisa. Longanisas are cured pork sausages, often served for Filipino breakfast or brunch. I crumbled the cooked longanisas, skin-off, in the food processor, and added them on top of the eggs. The sweet-flavored longanisa was a perfect addition to the savory stuffed eggs. This is an Asian in America recipe by Elizabeth Ann Quirino.
* I shared how to cook the hard-boiled eggs in 2 alternate ways: Stovetop or in the Instant Pot. A previous blog post illustrated the 5-5-5 Instant Pot Hardboiled Eggs. Click here.
Prep Time40 mins
Cook Time12 mins
Total Time52 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American, Asian, Filipino
Keyword: Deviled Eggs Longanisa
Servings: 4 people
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Food processor or food chopper
  • Large stockpot, for boiling eggs
  • Instant Pot multicooker, if using high pressure steam to cook eggs

Ingredients

For deviled-eggs:

  • 12 whole large eggs
  • water to boil eggs; enough to cover them if cooking stovetop
  • ½ cup Hellman's mayonnaise
  • 1 pinch salt

For the pork longanisa topping:

  • 4 whole cooked pork longanisas; finely chopped in food processor

Instructions

To cook hard-boiled eggs on stovetop: (Option 1)

  • In a large, deep stockpot, add enough water to cover the dozen eggs.
    Cover the stockpot, and over high heat, allow the water to come to a boil, in about 6 minutes.
    When water boils, using a slotted spoon, add eggs 1 or 2 at a time, very carefully.
    Cook the eggs in boiling water for 10 minutes.
    Using the same slotted spoon, remove the hard-boiled eggs from the boiling water. Place them in an ice bath - fill a large bowl with iced cold water + ice cubes. Soak boiled eggs for around 10 minutes.
  • Peel hard-boiled eggs.
    Using a sharp knife, slice the eggs, vertically, in half.
    Use a spoon to remove the solid yolks. Transfer yolks to a bowl.
    Crush yolks lightly with a fork. Add the mayonnaise and pinch of salt. Combine and blend well. Refrigerate and prepare longanisas.

To cook hard-boiled eggs in the Instant Pot : (Option 2)

  • Add 1 cup of water to the inside pot of the Instant Pot.
    Set the first egg rack in the inside pot. Stack the eggs on the rack, making sure the pointed tip faces downward.
    *The egg rack for the Instant Pot can contain 7 pieces. When the first rack is full, place the second egg rack on top of it. Fill with the rest of the eggs, pointed tip downwards.
  • Lock the lid. Set valve to Sealing. Press the Manual button on keypad. Adjust timer to cook on High Pressure for 5 minutes.
  • When the timer buzzes, after 5 minutes, click Cancel to turn off the Instant Pot.
    Do a 5-minute Natural Pressure Release (NPR), by turning the Sealing valve to face you. Wait 5 minutes for the pressure to come down on its own.
    Open lid arefully. Use tongs to transfer cooked eggs to a large bowl filled with iced water. Soak eggs for 5 minutes. Peel and follow recipe instructions above to make the yolk mixture.

To assemble the Deviled Eggs with Longanisa:

  • Return the egg yolk mix to the hollow of the egg white.
    Cook the pork longanisas.
    *I have recipe and instructions for my homemade Skinless Pork Longanisa on a previous blog post. Click here.
    Remove longanisa skin, if any.
    Using the food processor, add the cooked skinless longanisas. Process for 2 minutes till finely crumbled, but still solid.
    Sprinkle the cooked crumbled longanisa over the yolk mixture.
    Arrange on a platter. Refrigerate till ready to serve.

Cook's comments:

  • 1)To store, keep deviled eggs refrigerated at all times.
    2) Instant Pot is a multicooker that cooks in high pressure. Instant Pot is a registered trademark of the Instant Pot Company which is not associated with this blog. I was not paid to review or endorse the appliance. My opinion is my own.

Nutrition

Serving: 100g | Sodium: 10mg | Potassium: 1mg | Calcium: 1mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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