Egg Salad Cups with Smoked Salmon and Dill
If you have roughly 48 minutes to spend in the kitchen, Egg Salad Cups with Smoked Salmon and Dill might be a spectacular dairy free and pescatarian recipe to try. This recipe serves 24. For 39 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 101 calories, 3g of protein, and 8g of fat. 243 people were glad they tried this recipe. It works well as a very affordable salad. A mixture of eggs, salt and pepper, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Recipe Girl. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is not so great. Similar recipes are Smoked Salmon and Dill Cups, Smoked Salmon Salad with Easy Dill Dressing, and Cucumber Cups with Smoked Salmon Salad.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 18 minutes
Ingredients:
4 large hard boiled eggs (see tips below)
24 small sprigs of fresh dill
2 green onions, chopped finely
1/3 cup mayonnaise
1 9.5-ounce box Pepperidge Farm Puff Pastry Cups (24 count)
salt and pepper, to taste
About 3-ounces smoked salmon, cut into 24 small pieces
Equipment:
oven
wooden spoon
bowl
Cooking instruction summary:
1. 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.2. In a medium bowl, chop up the eggs and then use a fork to mash. Add mayonnaise, onions, salt and pepper. Stir to combine.3. 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.
Step by step:
1. Preheat the oven to 400 degrees F.
2. 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.
3. In a medium bowl, chop up the eggs and then use a fork to mash.
4. Add mayonnaise, onions, salt and pepper. Stir to combine.
Assemble
1. 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.
2. 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.
Nutrition Information:
