Egg Salad Phyllo Cups
Serves: 15
 
Ingredients
  • 3 hard-boiled eggs
  • 1⁄4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons capers
  • 1⁄8 teaspoon salt
  • 1⁄8 teaspoon ground black pepper
  • 15 mini phyllo cups
  • Garnish: hot paprika and fried capers*
Instructions
  1. Reserve 1 egg yolk from hard- boiled eggs. Cover and refrigerate.
  2. In a small bowl, using a pastry blender, finely chop boiled eggs. Add mayonnaise, lemon juice, capers, salt, and pepper, stirring until combined.
  3. Refrigerate in a covered container until cold, approximately 4 hours.
  4. Approximately 15 minutes before serving, divide egg salad evenly among phyllo cups.
Recipe by TeaTime Magazine at https://teatimemagazine.com/egg-salad-phyllo-cups/