These little pastry cups are the perfect Easter appetizer. Hard-boiled eggs are simply chopped and mixed with mayonnaise and mustard – and taste just like a devilled egg. You can add curry powder or smoked paprika powder for added flavour. Dress on store-bought pastry cups and serve with a glass of bubbly for Easter.
1 egg
a bit of mayonnaise, to taste
a bit of mustard, to taste
chives, chopped
salt and pepper
4 pastry cups
1 cherry tomato
micro greens, to decorate
Makes 4 cups
Boil the egg for 10 minutes, drain and leave to cool completely.
Peel the egg, finely chop and put into a bowl. Add a bit of mayonnaise, mustard and chopped chives and season with a bit of smoked paprika powder or curry powder. Adjust the seasoning with salt and pepper.
Distribute the egg salad between 4 pastry cups. Sprinkle each with crispy onions. Cut a cherry tomato into 4 thin slices and top each pastry cup with a tomato slice before serving.
