Cuban Egg Salad Ensalada De Huevos Recipes

CHORIZO CON PAPAS Y HUEVOS

Steps:

• Cook the potatoes in boiling salted water 10 minutes. Drain and reserve.
• Fry the chorizo in a large nonstick skillet until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes. Add the potatoes and cook until well-browned, about 10 minutes.
• Beat the eggs until frothy and add to the chorizo. Stir with a fork to scramble until soft, not browned. Stir in the cilantro just before the eggs set. Garnish with scallions and cheese and serve.

POTATO-EGG SALAD (ENSALADA DE PAPAS Y HUEVOS)

Steps:

• Put the potatoes in a large saucepan or Dutch oven. Pour in enough cold water to cover and add a small handful of salt. Bring to a boil over high heat. Adjust the heat so the water is simmering and cook until the potatoes can be easily pierced with a paring knife, about 10 minutes.
• While the potatoes are cooking, start making the eggs: Put the eggs in a separate saucepan and pour in enough cold water to cover. Bring to a boil over high heat, then adjust the heat to medium-low. Cook the eggs for exactly 10 minutes. Drain the hot water and cool the eggs in the pan under cold running water for several minutes. Peel, and set aside.
• When the potatoes are tender, drain them and put them in a serving bowl. Immediately sprinkle the vinegar over them and set aside to cool. Don't stir the potatoes too much while still hot, as they tend to fall apart and look unattractive.
• Once the potatoes are cool, add the olive oil and chives and stir gently to coat the potatoes with oil. Season the salad, to taste, with salt and pepper and toss again. Cut the eggs into quarters and decorate the top of the salad. Sprinkle with diced red pepper, if using. Serve at room temperature.

EASY CUBAN SALAD

Steps:

• Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
• Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
• Serve dressed, tossed salads on individual salad plates.

CUBAN SALAD

Steps:

• Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
• Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
• Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

CUBAN DEVILED EGGS (HUEVOS CUBANO)

Steps:

• Preheat oven to 400°.
• Peel the hard-boiled eggs and cut in half lengthwise; remove the yolks.
• In a small bowl, mash the yolks and add mayonnaise to make a thick paste.
• Mash in the salt, pepper, mustard powder, half the cheese, and lime juice.
• Taste and adjust seasoning as needed.
• Use a spoon to place the yolk mixture back into the egg halves.
• Make the sauce by sautéing the onion and green pepper in olive oil until limp.
• Add the minced garlic and saute an additional 2 minutes.
• Stir in the tomato sauce and cook briefly; taste the sauce and add salt and pepper as needed.
• Place the stuffed eggs in a lightly buttered shallow baking dish or cake pan.
• Pour the sauce over the stuffed eggs and sprinkle with remaining cheese.
• Bake for about 15 minutes until the cheese melts and browns slightly.
• Sprinkle the top of the dish with fresh chopped cilantro.
• Serve hot over rice or with bread or toast.

CUBAN EGG SALAD (ENSALADA DE HUEVOS)

Steps:

• 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.