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Categories:
eggs celery Sweet Pickle dry mustard ground cumin lime juice mayonnaise salt pepper garlic butter Bread sweet spanish paprika
Viewed: 31 - Published at: 10 months agoIngredients
- 12 hard-boiled eggs, peeled and chopped
- 1/3 cup finely chopped celery
- 1/3 cup finely chopped sweet pickle
- 2/3 teaspoon dry mustard
- 2/3 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- 1/2 cup mayonnaise
- salt
- pepper
- 2 garlic cloves, finely minced
- 4 tablespoons butter, softened
- 1 loaf Cuban bread (or French bread)
- sweet spanish paprika
Method
- 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.
