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Devilled Egg Cups

These devilled egg 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.

Devilled eggs get their name from the fact that they are ‘devilled’, highly spiced. You can read up on the history of this dish here.

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.

Find more Easter recipes here in my recipe archive.

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Ingredients

Makes 4 cups

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

Method

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.