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Savory eggs in a nest

A fun loving drama queen who is head over heels in love with food. Culinary school hopeful (Le Cordon Bleu - Paris), full time recipe creator, food, home and travel writer for She and "mom" to a furbaby. Wife of a social media ...

A delicious brunch or appetizer recipe

If you're craving a hard-boiled egg but want something a little fancier for your Easter table, why not add a few of these to your holiday menu?

A delicious brunch or appetizer recipe

These are as easy as they are cute, and take less than five minutes to assemble. Plus, you can top them with your favorite egg toppings, like mayo or horseradish! Not only are these tasty appetizers, they make perfect place settings for your table as well. Edible and cute, what's not to love?

Savory eggs in a nest recipe

A delicious brunch or appetizer recipeYields 12


For the nests: 

  • 12 hard-boiled eggs, peeled
  • 12 puff pastry shells
  • About 3 cups baby arugula
  • 1/3 cup shredded Swiss cheese
  • Salt and pepper
  • Mayo or horseradish

For the dressing: 

  • 4 tablespoons horseradish
  • 4 tablespoons white wine vinegar
  • 4 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper


  1. Preheat oven to 425 degrees F. Lightly grease two cookie sheets with nonstick cooking spray.
  2. Add frozen puff pastry shells to the cookie sheets. Bake for about 15 minutes, or until golden brown and puffed. Gently remove the lid of the puff pastry (in the middle) and save for later.
  3. Mix the dressing by whisking the horseradish, white wine vinegar, honey, Dijon mustard, olive oil and salt and pepper. Dress the arugula with the horseradish dressing (using only as much dressing as you'd like, you don't want the lettuce to be soggy). Save remaining dressing for later.
  4. Place about 2 large spoonfuls of dressed salad into the bottom of the nest. Top with 1/2 teaspoon shredded cheese. Add egg and top with remaining cheese and salt and pepper.

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