Egg Salad in Toast Cups
By Deen Brothers
- Servings: 4 to 8
- 8 slices soft white sandwich bread
- 2 tablespoons unsalted butter
- 4 hard-cooked eggs
- 1/4 cup mayonnaise
- 1/4 cup chopped sweet pickle
- 2 teaspoons pickle juice
- 1/2 teaspoon onion salt
Preheat oven to 400°F. Brush the edges of each slice of bread with the melted butter and place each in a cup of a muffin tin, pressing to mold the bread to the sides of the cup. Bake in the bottom third of oven for 7 to 10 minutes or until golden. Transfer toast cups to a wire rack to cool.
In a medium bowl, stir together the remaining ingredients. Divide the egg mixture evenly among the toast cups. Serve immediately.