Egg Salad in Toast Cups
By Deen Brothers
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Featured in:
The Deen Bros. Y'all Come Eat
Difficulty: Easy
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.