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
  1. 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.
  2. Preheat oven to 400°.
  3. Line a rimmed baking sheet with parchment paper.
  4. Place puff pastry cups 2 inches apart on prepared baking sheet.
  5. Bake until golden brown, 10 to 15 minutes. Press center of cups down to create a cavity for the filling. Let cool completely.
  6. 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.
  7. Garnish with chives, if desired. Serve immediately, or refrigerate, lightly covered, for up to 30 minutes before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/egg-salad-in-puff-pastry-baskets/