Name: Egg Salad Bread Cups 3 Ways
Yield: 4
Ingredients: 6 hard-boiled eggs, chopped; 1/2 cup carrot, grated; 1 green onion, chopped; 2 tablespoons fresh parsley, chopped; 1 teaspoon curry powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/3 cup mayonnaise; parsley sprig for garnish; 6 hard-boiled eggs, chopped; 4 ounces smoked salmon, chopped; 1 tablespoon lemon juice; 1 teaspoon fresh dill weed, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/3 cup mayonnaise; dill weed sprig for garnish; 6 hard-boiled eggs, chopped; 1 large pickled jalapeño, finely chopped; 1 green onion, chopped; 2 tablespoons fresh cilantro, finely chopped; 1 tablespoon lime juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon mustard; 1/3 cup mayonnaise; fresh jalapeño slices for garnish; 12 sandwich bread slices; olive oil spray

Instructions

For the Egg Salad

Combine all ingredients in a medium bowl. Stir to mix well. Garnish and serve.

For the Baked Bread Cups

Preheat oven to 375° F. Lightly spray a 12 standard-size muffin cup mold with olive oil spray.
Carefully insert a slice of bread into each muffin cup. Press with fingers against the mold on bottom and up the sides. Crusts should stick out.
Evenly spray olive oil over bread cups.
Bake for 16-18 minutes or until golden brown. Remove from heat and let cool.
Spoon in 2-3 tablespoons of egg salad into bread cups. Garnish with herbs or a jalapeño slice. Serve.

Egg Salad Bread Cups 3 Ways