Three Guys From Miami: Cuban and Spanish Food Recipes

Glenn: Cuban-style egg salad makes a great party appetizer.

Jorge: We like to serve it on creatively cut slices of Cuban toast.

Raúl: Made with Cuban bread, of course.

Glenn: The best way to eat these is with warm toast and cold egg salad. So put these together just before serving.

Garbanzo Bean Salad - Ensalada de Garbanzos

Ensalada de Huevos -- Cuban Egg Salad

By Three Guys From Miami

Prep time: 15 minutes
Total time: 15 minutes
Yield: 8-10 servings

A Cuban-style egg salad that makes a great party appetizer.


12 hard-boiled eggs, peeled and chopped
1/3 cup finely chopped celery
1/3 cup finely chopped sweet pickles
2/3 teaspoon dry mustard
2/3 teaspoon ground cumin
1 tablespoon fresh lime juice
1/2 cup mayonnaise (more or less)
Salt and pepper, to taste
2 cloves garlic, finely minced
4 tablespoons butter, softened
1 loaf Cuban or French bread
Sweet Spanish paprika to taste
Use a large knife or cleaver to chop up the eggs thoroughly. Add celery, pickles, mustard, cumin, lime juice, mayonnaise, and salt and pepper. Stir until just mixed. Adjust the amount of mayonnaise to your taste. The same goes for the salt and pepper, start easy and taste it. Chill. (We mean the salad, but if you’re feeling uptight or anxious, you can chill too.)

Use a fork to mash the minced garlic into the butter.

Slice the bread in 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. If you have your own plancha (Cuban sandwich press), you can make your toast and compress it all at the same time.

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, or any other geometric shape that grabs you. Impress your friends with a precisely cut trapezoid or parallelogram! In any case, the idea is to make small canapés that you can serve as an appetizer.

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.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.

Three Guys From Miami Show You How to Make the Best Cuban, Spanish, and Latin American Food!

About Us/Contact | Home Page | Search Recipes | Cookbooks

Drinks | Appetizers | Salads | Main Dishes| Soups | Side Dishes | Desserts | Index


Photo Search

Search or Browse All of the Recipes by Photo

Copyright 1996-2011
iCuban logo

Visit All of Our Sites: | | | Three Guys From Miami

About Us/Contact Us | Legal and Privacy Policy

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
Check out The Three Guys From Miami's Google+ Fan Page
Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.