Huevos Rellenos

Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10 minutes to hard-boil the eggs.

Transfer the eggs to a bowl of ice water and let them cool completely. Once cooled, peel the eggs carefully and pat them dry.

Slice each egg in half lengthwise using a sharp knife. Gently pop the yolks out into a mixing bowl and arrange the hollowed egg white halves on a serving platter.

Mash the egg yolks thoroughly with a fork until a fine crumble forms. Add mayonnaise, mustard, salt, pepper, and any desired seasonings such as paprika or a splash of vinegar, then mix until smooth and creamy.

Taste the yolk filling and adjust seasoning as needed, adding more salt, pepper, or a dash of hot sauce to suit your preference.

Transfer the filling into a piping bag fitted with a star tip, or use a small spoon, and carefully fill each egg white half with a generous portion of the yolk mixture.

Garnish the stuffed eggs with a light dusting of paprika, fresh chopped parsley, or sliced olives for a traditional Uruguayan presentation.

Refrigerate the Huevos Rellenos for at least 15 minutes before serving to allow the flavors to meld and the filling to set slightly.