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Egg Salad in Toast Cups

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Tags: kid friendly, potluck, southern, vegetarian

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Servings: 4 to 8

Ingredients

  • 8 slices soft white sandwich bread
  • 2 tablespoons unsalted butter, melted
  • 4 hard-cooked eggs, diced
  • 1/4 cup mayonnaise
  • 1/4 cup chopped sweet pickle
  • 2 teaspoons pickle juice
  • 1/2 teaspoon onion salt

Directions

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.

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