Cuban Egg Salad (Ensalada De Huevos)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 34mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use a large knife or cleaver to chop up the eggs thoroughly.
  • Add in celery, pickles, mustard, cumin, lime juice, mayonnaise, and salt and pepper to taste.
  • Stir until just mixed.
  • Adjust the amount of mayonnaise to your taste; chill salad.
  • Use a fork to mash the garlic into the butter.
  • Slice the bread into 1/2-inch thick slices.
  • Compress the bread slices with a bacon press, rolling pin, frying pan, or whatever you have handy.
  • The idea is to smash the bread down to about one-third of its original thickness.
  • Butter the compressed bread slices with the garlic butter, and toast briefly under a low broiler, turning once, until golden brown on both sides.
  • Cut the bread into triangles, squares, rectangles, etc (if you want).
  • Just before serving, spread the chilled egg salad on the warm toast.
  • Lay the small toast shapes out on a serving tray and dust very lightly with sweet paprika.
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