Cuban recipe
Cuban Egg Spread Sandwiches with Mayonnaise and Ají Cachucha
Small round Cuban rolls filled with a fine hard-boiled egg spread made with mayonnaise and ají cachucha. Ideal for birthdays and afternoon snacks.
- Preparation15 min
- Cooking11 min
- Total time41 min
- Servings24 small sandwiches
- DifficultyEasy
Bocaditos de pasta, or spread sandwiches, are the kings of birthday parties and afternoon snacks in Cuba: soft, small, round rolls filled with a smooth spread that goes on effortlessly.
This version uses finely chopped hard-boiled egg, mayonnaise, a touch of cream cheese and very finely minced ají cachucha, which adds aroma without heat. It comes together in minutes and is served cold, on a tray.
Ingredients
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Method
- Put the eggs in a saucepan with cold water, bring to a boil and cook until the yolks and whites are fully set (about 10-11 minutes depending on size).
AI-generated image.CiberCuba - Transfer the eggs to cold water and peel them.
- Drain the eggs and chop them with a fork or in the food processor, in short pulses, leaving no large chunks.
AI-generated image.CiberCuba - Add the mayonnaise, cream cheese, mustard, lemon juice and the very finely chopped ají cachucha. Mix until you have a pale yellow, firm, even spread. Adjust the salt and pepper.
AI-generated image.CiberCuba - Refrigerate the spread for 15 minutes so it firms up.
- Slice the rolls open horizontally, spread on the filling, close them and arrange them on a party tray. Serve them cold and in batches.
AI-generated image.CiberCuba
