Cuban Egg Salad with Plantains

Cuban Egg Salad with Plantains - A Delicious Twist on a Classic Dish
Looking for a unique and flavorful twist on traditional egg salad? Look no further than this Cuban Egg Salad with Plantains recipe! This dish is a perfect blend of creamy, tangy, and sweet flavors that will leave your taste buds begging for more.

Ingredients (serves 4):

- 6 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup diced dill pickles
- 1/4 cup diced roasted red peppers
- 1/4 cup chopped fresh cilantro
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 ripe plantains, peeled and sliced
- 2 tbsp olive oil

Cooking Tips:

- To make perfect hard-boiled eggs, place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and let sit for 10-12 minutes. Drain and rinse with cold water before peeling.
- When slicing the plantains, make sure they are evenly sized so they cook evenly.
- To prevent the plantains from sticking to the pan, make sure the oil is hot before adding them.

Instructions:

1. In a large bowl, combine the chopped eggs, mayonnaise, mustard, red onion, celery, pickles, roasted red peppers, cilantro, garlic powder, salt, and pepper. Mix well.
2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced plantains and cook for 2-3 minutes on each side, until golden brown and crispy.
3. Serve the egg salad topped with the crispy plantains.
Appearance and Taste:
This Cuban Egg Salad with Plantains is a beautiful dish with a vibrant mix of colors and textures. The creamy egg salad is perfectly complemented by the crispy and slightly sweet plantains. The dish has a tangy and slightly spicy flavor that is sure to please any palate.
Type of Dish: Salad, Appetizer
Main Ingredients: Eggs, Plantains, Mayonnaise