Egg Salad Cups With Smoked Salmon and Dill

Name: Egg Salad Cups With Smoked Salmon and Dill
Total time: 48 min
Yield: 24 servings
Cuisine: Indonesian
Ingredients: One 9.5 ounce box puff pastry cups ((24 count)); 4 large hard boiled eggs ((see tips below)); ⅓ cup mayonnaise; 2 stalks green onion, (chopped finely); salt and pepper, (to taste); 3 ounces smoked salmon, (cut into 24 small pieces); 24 small sprigs fresh dill

These make a delicious, crowd pleasing appetizer.

⏱️ 48 min 🔪 Prep: 30 min 🔥 Cook: 18 min 📊 Medium 👁️ 9 views

👨‍🍳 Start Cooking

Egg Salad Cups With Smoked Salmon and Dill

Foto: RecipeGirl

Ingredients

24 servings

One 9.5 ounce box puff pastry cups ((24 count))
4 large hard boiled eggs ((see tips below))
⅓ cup mayonnaise
2 stalks green onion, (chopped finely)
salt and pepper, (to taste)
3 ounces smoked salmon, (cut into 24 small pieces)
24 small sprigs fresh dill

Steps

Preheat the oven to 400 degrees F.
Bake the puff pastry cups according to package instructions (about 18 minutes). As soon as they come out of the oven, use the end of a wooden spoon to poke down the middle of each pastry.
In a medium bowl, chop up the eggs and then use a fork to mash. Add mayonnaise, onions, salt and pepper. Stir to combine.
to assemble, place a piece of salmon inside of each cup (let it peek over the side of the cup, as shown in the photo). Use a small spoon to fill the cup with egg salad. Pile it up on top. Garnish with dill.
Keep these refrigerated until ready to serve. If it's going to be more than a couple of hours, place them in a covered container. They should be served the same day that they are assembled.