Ingredients
Curried Egg Salad
| Hard-boiled eggs, chopped |
6
|
| Carrot, grated |
1/2 cup
|
| Green onion, chopped |
1
|
| Fresh parsley, chopped |
2 tbsp
|
| Curry powder |
1 tsp
|
| Salt |
1/2 tsp
|
| Black pepper |
1/4 tsp
|
| Mayonnaise |
1/3 cup
|
| Parsley sprig for garnish |
Smoked Salmon Egg Salad
| Hard-boiled eggs, chopped |
6
|
| Smoked salmon, chopped |
4 ounces
|
| Lemon juice |
1 tbsp
|
| Fresh dill weed, chopped |
1 tsp
|
| Salt |
1/2 tsp
|
| Black pepper |
1/4 tsp
|
| Mayonnaise |
1/3 cup
|
| Dill weed sprig for garnish |
Mexican Egg Salad
| Hard-boiled eggs, chopped |
6
|
| Large pickled jalapeño, finely chopped |
1
|
| Green onion, chopped |
1
|
| Fresh cilantro, finely chopped |
2 tbsp
|
| Lime juice |
1 tbsp
|
| Salt |
1/2 tsp
|
| Black pepper |
1/4 tsp
|
| Mustard |
1 tbsp
|
| Mayonnaise |
1/3 cup
|
| Fresh jalapeño slices for garnish |
Baked Bread Cups
| Sandwich bread slices |
12
|
| Olive oil spray |
Directions
Curried Egg Salad
- COMBINE all ingredients in a medium bowl. STIR to mix well. GARNISH with a parsley sprig. SERVE.
Smoked Salmon Egg Salad
- COMBINE all ingredients in a medium bowl. STIR to mix well. GARNISH with a dill weed sprig. SERVE.
Mexican Egg Salad
- COMBINE all ingredients in a medium bowl. STIR to mix well. GARNISH with fresh jalapeño slices. SERVE.
Baked Bread Cups
- PREHEAT oven to 375°F. Lightly SPRAY a 12 standard-size muffin cup mold with olive oil spray.
- Carefully INSERT a slice of bread into each muffin cup. PRESS with fingers against the mold on the bottom and up the sides. CRUSTS should stick out.
- Evenly SPRAY olive oil over bread cups.
- BAKE for 16-18 minutes or until golden brown. REMOVE from heat and LET COOL.
- SPOON in 2-3 tablespoons of egg salad into bread cups. GARNISH with herbs or a jalapeño slice. SERVE.