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Egg Salad Bread Cups 3 Ways

Courses: , , ,
Servings: 4
Ingredients
    Curried Egg Salad
  • 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
    • Smoked Salmon Egg Salad
  • 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
    • Mexican Egg Salad
  • 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
    • Baked Bread Cups
  • 12 sandwich bread slices
  • olive oil spray
Instructions
    For the Egg Salad
  1. 1
    Combine all ingredients in a medium bowl. Stir to mix well. Garnish and serve.
    2. For the Baked Bread Cups
  2. 2
    Preheat oven to 375° F. Lightly spray a 12 standard-size muffin cup mold with olive oil spray.
  3. 3
    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.
  4. 4
    Evenly spray olive oil over bread cups.
  5. 5
    Bake for 16-18 minutes or until golden brown. Remove from heat and let cool.
  6. 6
    Spoon in 2-3 tablespoons of egg salad into bread cups. Garnish with herbs or a jalapeño slice. Serve.
Read it online: https://ncegg.org/recipe/egg-salad-bread-cups/