These bite-sized treats are perfect to enjoy at afternoon tea.
Egg Salad in Puff Pastry Baskets
Serves: 12
Ingredients
- 4 hard-cooked eggs, peeled
- ¼ teaspoon fine sea salt
- 3 tablespoons mayonnaise
- 1 ½ tablespoons sour cream
- 1 ½ tablespoons Dijon-style mustard
- 1 ½ tablespoons sweet pickle relish
- 1 (9.5-ounce) package frozen puff pastry cups, slightly thawed
- Garnish: minced fresh chives
Instructions
- In the bowl of a food processor, combine eggs, salt, mayonnaise, sour cream, mustard, and pickle relish, pulsing until smooth. Cover, and refrigerate until cold, approximately 4 hours.
- Preheat oven to 400°.
- Line a rimmed baking sheet with parchment paper.
- Place puff pastry cups 2 inches apart on prepared baking sheet.
- Bake until golden brown, 10 to 15 minutes. Press center of cups down to create a cavity for the filling. Let cool completely.
- Transfer egg mixture to a piping bag fitted with a medium open-star tip (Wilton #32). Pipe a decorative swirl into each puff pastry cup.
- Garnish with chives, if desired. Serve immediately, or refrigerate, lightly covered, for up to 30 minutes before serving.
