Garnishing these Egg Salad Phyllo Cups with hot paprika and fried capers adds a special touch that really makes this egg salad recipe shine.
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
- Reserve 1 egg yolk from hard- boiled eggs. Cover and refrigerate.
- In a small bowl, using a pastry blender, finely chop boiled eggs. Add mayonnaise, lemon juice, capers, salt, and pepper, stirring until combined.
- Refrigerate in a covered container until cold, approximately 4 hours.
- Approximately 15 minutes before serving, divide egg salad evenly among phyllo cups.
Why do u reserve the one egg yolk-what’s that for?