Deviled Egg Salad Cups
Ingredients:
– 6 hard-boiled eggs
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon white vinegar
– 1 teaspoon smoked paprika
– Salt and black pepper to taste
– 2 tablespoons finely chopped red onion
– 2 tablespoons finely chopped celery
– 1 tablespoon finely chopped pickles
– Fresh parsley for garnish
Instructions:
1. **Prepare the Eggs:**
– Peel the hard-boiled eggs.
– Separate the yolks from the whites. Place the yolks in a bowl and the whites on a cutting board.
2. **Make the Yolks Mixture:**
– Mash the yolks with a fork.
– Add mayonnaise, Dijon mustard, white vinegar, smoked paprika, salt, and black pepper.
– Mix until smooth and creamy.
3. **Prepare the Egg Whites:**
– Finely chop the egg whites and place them in a separate bowl.
– Add the finely chopped red onion, celery, and pickles to the chopped egg whites.
– Stir to combine.
4. **Assemble the Cups:**
– Take small glass cups or bowls and place a layer of the egg white mixture at the bottom.
– Add a dollop of the yolk mixture on top, using a piping bag for a decorative touch if desired.
– Garnish each cup with a sprig of fresh parsley.
5. **Serve:**
– Serve immediately or refrigerate until ready to serve.
These deviled egg salad cups are a delightful twist on the traditional deviled eggs, presented in an elegant and modern way. Perfect for parties or as a fancy appetizer.
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