Fresh or frozen English peas, mixed with celery, shallot, and chopped eggs, make a pretty savory for an Easter tea in English Pea Salad in Phyllo Cups.
English Pea Salad in Phyllo Cups
2016-03-04 02:50:00
Yield: 30 mini phyllo cups • Preparation: 20 minutes
Ingredients
- 2 cups frozen baby English peas
- 2 tablespoons mayonnaise
- 2 tablespoons minced celery
- 2 tablespoons finely chopped pimiento-stuffed green olives
- 1 tablespoon sweet pickle relish
- 1 teaspoon fresh lemon juice
- ½ teaspoon minced shallot (optional)
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 large egg, hard-boiled and peeled
- 2 (1.9-ounce) boxes mini phyllo cups, such as Athens
Instructions
- Place frozen peas in a colander. Run very hot water over peas for 1 minute to defrost. Drain well.
- In a medium bowl, combine peas, mayonnaise, celery, olives, pickle relish, lemon juice, shallot, salt, and pepper, stirring to blend. Set aside.
- Remove egg yolk from boiled egg, and press through a fine-mesh sieve. Set aside to use as garnish. Finely chop egg white. Add egg white to salad, stirring to combine.
- Just before serving, evenly divide pea salad among mini phyllo cups.
- Garnish each evenly with reserved egg yolk, if desired.
Notes
- • Pea salad can be made a day in advance and refrigerated in a covered container until needed.
- • Be sure to use baby English peas for this recipe, as other peas may be too large for the mini phyllo cups.
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