Egg Salad Cups

Egg Salad Cups

How Cute Are These To Serve Up!

Difficulty: Easy

Prep Time: 25 minutes

Cooking Time: 20 minutes

Ingredients

4 sliced bread

5 eggs, hard boiled

2 tbsp mayonnaise

1 tsp grain mustard

2 tbsp minced celery

2 tbsp minced onion

1 tsp Mirin

pinch of celery seed

pinch of Harrissa

butter

olive oil for drizzle

minced parsley for garnish

salt

pepper

Cooking Tools

Small pot

Small mixing bowl

Muffin pan

 

Directions

Preheat oven to 350 degrees F. Butter one side of bread and place bread in muffin pan shaped like a cup. Bake in oven for 15 minutes, remove and cool bread cups. Cook eggs, chill and peel. Chop or slice boiled eggs, can leave some slices for garnish on top. Place chopped eggs in mixing bowl and add; mayonnaise, mustard, celery, onion, mirin, celery seed, Harrissa, salt & pepper.  Blend well and place egg salad into bread cups.  garish with egg slices, minced parsley, fresh pepper, Harrissa,then just a small drizzle of olive oil.

Serves 4

 

Southern Egg Salad

Southern Egg Salad
Perfect For A Garden Party!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20 minutes
Chilling Time: 2+ hours

Ingredients

4 baby peppers (optional)

5 hard boiled eggs

1/2 cup Mircle Whip Mayonnaise

1/2 tsp apple cider vinegar

1/2 cup shredded sharp cheddar cheese, minced

1 tbsp onions minced

1 tbsp green onions, minced

micro greens for garnish

pinch paprika

salt

pepper

Cooking Tools

Deep saucepan

Mixing bowl 

Directions
Cook, peel, separate cooked yolks from whites.  Small/mince chop the egg whites and set aside. Place cooked egg yolks in a mixing bowl, add; Mayonnaise, vinegar, cheddar cheese, onion, green onions, paprika, salt and pepper to taste. Slice tops of baby pepper and core out and seeds.  Scoop egg salad into hollow peppers for a fabulous presentation. Chill for 2+ hours in the refrigerator before serving.  Garnish with micro greens and tops of peppers.
Serves 4