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Egg Salad Phyllo Bites with Bacon and Pickled Onions

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5/5 - 4 Ratings
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Prep Time 15-20 minutes
Cook Time
Serving Yield 30 bites

Crispy layered phyllo cups are at the top of our list of things to serve egg salad in. Making phyllo dough is no easy task (even for the most experienced chefs), so using store-bought cups helps everything come together in a snap. We never pass on an opportunity to add crispy bacon bits and pickled red onion to an egg dish, but the options are limitless, making these egg salad bites an ideal appetizer for a crowd.

By: Platings and Pairings

Ingredients

For the egg salad:

  • 6 large Pete and Gerry’s Organic Eggs, hard-cooked, peeled, and chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the pickled onions:

  • 1 red onion, halved and thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/4 cup freshly squeezed lime juice
  • 1/8 cup sugar
  • 1/2 tablespoon kosher salt

For serving:

  • 30 mini phyllo cups (equivalent to 2 packages) or your favorite recipe, prepared
  • 6 slices bacon, cooked and crumbled

Directions

To make the egg salad:

Step 1

In a medium bowl, gently stir all ingredients until combined.

To make the pickled onions:

Step 1

Add sliced onions to a medium bowl. Pour enough boiling water over them to fully cover, and let sit for 10 seconds. Drain onions and place in a jar or bowl.

Step 2

Heat vinegar, lime juice, sugar, and salt in a small saucepan over medium heat until sugar is dissolved, about 3 minutes.

Step 3

Pour vinegar mixture over onions. Allow to sit at room temperature until fully cooled. Cover and reserve for garnish (leftover pickled onions can be refrigerated up to 2 weeks).

To serve:

Step 1

Fill each phyllo cup with a scoop of egg salad and garnish with a piece of bacon and pickled onions.

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