Imagine a culinary journey that transports you to the sun-drenched streets of Spain with just one bite. Our Herbed Egg Salad with Manchego Cheese and Spanish Chorizo Tartines is not just a recipe—it's a gastronomic adventure that combines creamy eggs, bold chorizo, and rich Manchego cheese in a symphony of flavors that will revolutionize your lunch or appetizer game. Whether you're a food enthusiast or a casual home cook, this recipe promises to elevate your cooking skills and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 hard-boiled eggs
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh herbs (parsley, chives)
- 1/2 cup grated Manchego cheese
- 1/2 cup diced Spanish chorizo
- Salt and pepper to taste
- 4 slices of bread
Instructions
- Begin by preparing the hard-boiled eggs. Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 10-12 minutes.
- After the eggs have finished cooking, transfer them to an ice bath (a bowl filled with ice and cold water) to stop the cooking process. Let them cool for about 5 minutes, then peel the eggs under running water to make the peeling easier.
- In a medium mixing bowl, chop the peeled hard-boiled eggs into small pieces. Be careful not to mash them too much; you want some texture in the salad.
- Add the mayonnaise to the bowl with the chopped eggs. Mix gently until the eggs are well coated with the mayonnaise.
- Next, add the chopped fresh herbs (parsley and chives) to the egg mixture. Stir until evenly distributed.
- Incorporate the grated Manchego cheese and diced Spanish chorizo into the egg mixture. Gently fold everything together, ensuring all ingredients are combined well.
- Season the egg salad with salt and pepper to taste. Mix again to ensure the seasoning is evenly distributed.
- While preparing the egg salad, toast the slices of bread until they are golden brown and crispy. You can use a toaster or a skillet for this step.
- Once the bread is toasted, let it cool slightly before assembling the tartines. Spoon a generous amount of the herbed egg salad onto each slice of toasted bread, spreading it evenly.
- For an added touch, you can garnish each tartine with additional fresh herbs or a sprinkle of extra Manchego cheese, if desired.
- Serve the herbed egg salad tartines immediately while the bread is still warm and crispy. Enjoy this delightful Spanish-inspired dish with a side salad or as a light appetizer!
Tips
- Egg Perfection: Use room temperature eggs for more even cooking and easier peeling.
- Cheese Selection: Choose a high-quality aged Manchego for the most authentic flavor profile.
- Chorizo Tip: Dice the chorizo finely to ensure even distribution in the egg salad.
- Bread Matters: Use a rustic, crusty bread that can hold up to the rich egg salad.
- Temperature Balance: Serve the tartines slightly warm for the best texture and flavor.
- Herb Freshness: Chop herbs just before adding to maintain their vibrant flavor and color.
- Make Ahead: You can prepare the egg salad mixture up to a day in advance, storing it covered in the refrigerator.
- Garnish Options: Consider adding a light drizzle of olive oil or a sprinkle of smoked paprika for extra depth.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 22g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 380mg
