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The new and improved way to eat egg salad

Nancy is the author of the food blog, Coupon Clipping Cook. She loves to cook and save money on groceries by using coupons and shopping for sales. Nancy worked a number of years in a grocery store where she learned a lot about different ...

In mini, crispy hash brown cups

No one can resist popping these tasty little minis into their mouth.

Dilly egg salad in crispy mini cups recipe

Egg salad never looked as good as it does in these adorable little mini-cups. The splash of dill gives the egg salad a fresh flavor, and the crispy mini hash brown cups are almost too darn cute to even eat. Of course, I have no problem popping these little cuties into my mouth one at a time.

Dilly egg salad in crispy mini cups recipe

Dilly egg salad in crispy mini hash brown cups recipe

Yields 18 

Ingredients:

For the mini hash brown cups

  • 4 russet potatoes (small to medium size)
  • 1 egg, beaten
  • 5 dashes salt
  • 5 dashes ground black pepper
  • 1 tablespoon canola oil (for greasing the mini muffin tin)

For the egg salad

  • 4 hard-boiled eggs, peeled
  • 1/4 cup plus 2 tablespoons mayonnaise
  • 2 teaspoons mustard
  • 2 sweet pickles, diced
  • 1 green onion, diced (including the white and green parts)
  • 6 dashes salt (or salt to taste)
  • 5 dashes ground black pepper
  • 2 large sprigs fresh dill, chopped (for the potato salad)
  • 1 large sprig fresh dill (for garnish)

Directions:

For the mini hash brown cups
  1. Preheat the oven to 350 degrees F.
  2. Peel the potatoes.
  3. Grate the potatoes, and add them to a medium-size bowl.
  4. Add the salt, pepper and egg. Stir together all the ingredients.
  5. Grease a mini muffin tin with canola oil.
  6. Add the potato mixture to the muffin tin, spreading the potatoes up the sides of the muffin tin, with a thin layer at the bottom.
  7. Bake until the potatoes are cooked and turn a light golden brown around the edges (about 30 to 35 minutes).
  8. Carefully remove the mini-cups from the muffin tin and onto a cooling rack.
  9. Let cool.
For the egg salad
  1. In a medium-size bowl, add the eggs, and mash them with a fork.
  2. Add the mayonnaise, mustard, sweet pickles, onion, salt, pepper and chopped dill.
  3. Stir until all the ingredients are incorporated.
  4. Spoon the egg salad into the potato mini-cups.
  5. Garnish each egg salad mini-cup with a small piece of the remaining dill.

More egg salad recipes

Chipotle egg salad sliders
Egg salad BLT wrap
Meatless Monday: Avocado egg salad recipe

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