A very easy, fast and very tasty recipe, which you can also propose among the Easter appetizers. A classic American egg salad, good on its own or as a filling for sandwiches, toast and croutons.
The ingredients are customizable according to your tastes, mayonnaise is essential, for the rest you can add sweet pickle if you like it, add other vegetables or pickles, add boiled shrimp or chicken cubes.
The boiled egg salad is not a dish of our tradition, but I assure you that it is very good, cheap and very simple to prepare!
Ingredients
4 hard-cooked eggs, diced
8 slices soft white sandwich bread
2 tablespoons unsalted butter, melted
1/4 cup mayonnaise
1/4 cup chopped sweet pickle
2 teaspoons pickle juice
1/2 teaspoon onion salt
How to prepare egg salad toast cups
Preheat oven to 400°F.
Before placing the bread slices in muffin tin, brush the edges of slices with melted butter then place each bread slice in a cup of muffin tin. Press the slice to mold it to the sides of the cup.
Bake the bread slices in bottom third of the oven for 7 to 10 minutes or until golden brown.
Remove from oven and place the toast cups on wire rack and let them cool.
In the meantime, mix all the remaining salad ingredients together. Fill the toast cups with egg salad and serve immediately.
Paula Deen Egg Salad Toast Cups
Equipment
- Oven
Ingredients
- 4 hard-cooked eggs, diced
- 8 slices soft white sandwich bread
- 2 tablespoons unsalted butter, melted
- 1/4 cup mayonnaise
- 1/4 cup chopped sweet pickle
- 2 teaspoons pickle juice
- 1/2 teaspoon onion salt
Instructions
- Preheat oven to 400°F.
- Before placing the bread slices in muffin tin, brush the edges of slices with melted butter then place each bread slice in a cup ofmuffin tin. Press the slice to mold it to the sides of the cup.
- Bake the bread slices in bottom third of the oven for 7 to10 minutes or until golden brown.
- Remove from oven and place the toast cups on wire rack and let them cool.
- In the meantime, mix all the remaining salad ingredients together. Fill the toast cups with egg salad and serve immediately.
