Panamanian Egg Salad with Sancocho

Panamanian Egg Salad with Sancocho is a delicious and nutritious dish that combines the flavors of eggs and Sancocho, a traditional Panamanian soup. This dish is perfect for a light lunch or as a side dish for dinner.

Ingredients (serves 4):

- 6 hard-boiled eggs, chopped
- 1 cup of Sancocho soup
- 1/4 cup of mayonnaise
- 1/4 cup of chopped red onion
- 1/4 cup of chopped celery
- Salt and pepper to taste

Cooking tips:

- To make perfect hard-boiled eggs, place the eggs in a pot of cold water and bring to a boil. Once the water is boiling, turn off the heat and let the eggs sit in the hot water for 10-12 minutes.
- Use a fork to mash the eggs instead of chopping them for a creamier texture.
- Adjust the amount of mayonnaise to your liking.

Instructions:

1. In a large bowl, mix the chopped eggs, Sancocho soup, mayonnaise, red onion, and celery.
2. Season with salt and pepper to taste.
3. Chill in the refrigerator for at least 30 minutes before serving.
Appearance and taste:
This Panamanian Egg Salad with Sancocho is a creamy and flavorful dish that is sure to please your taste buds. The combination of the hard-boiled eggs and Sancocho soup creates a unique and delicious flavor that is both savory and slightly sweet. The red onion and celery add a nice crunch to the dish, while the mayonnaise gives it a creamy texture.
Type of dish: Salad/Side dish
Main ingredients: Eggs, Sancocho soup, Mayonnaise