Rye bread cups with Cheesy Egg Salad
Warm weather is a perfect reason for family and friend get-together, and having a few handy appetizers will score you some big points. You can certainly buy them pre-made or decide on catering but cooking your own lunch even for a big crowd doesn't have to be complicated. Start with a few basic ingredients, add some creativity and your party will be a success. These rye bread cups with cheesy egg salad are made in 15 minutes or less and taste delicious. Try them for your next get-together.
Serves 8
Ingredients:
- 8 slices rye bread (seedless preferred)
- 1 tbsp olive oil
- 2 eggs
- 3/4 cup shredded mozzarella cheese
- 2 small cloves of garlic
- 3 tbsp mayo
- 2 tbsp chopped dill
- 1 tbsp salt
- 1 pinch of pepper
Directions:
1. Preheat the oven to 375F.
2. Set a pot of water to boil and boil two eggs.
3. Cut the crust off the rye bread and soften each piece in your hand, then mold into each muffin space of the small muffin pan form. It's OK if the edges stick out a bit.
4. Bake in the oven for 10 min.
5. In the meantime, in a separate bowl, peel and fine chop the boiled eggs, garlic, and dill. Combine with mozzarella cheese, mayo and salt/pepper. Mix this egg-cheese salad well. You can use the garlic press if you like for garlic.
6. Once ready, set the bread forms to cool off for a few minutes. Then, fill the bread shapes with the egg-cheese salad. Garnish with a sprinkle of dill if you like.
Your guests will love these for any party!