The crowd pleasing taste of deviled eggs presented a new way.
Dilly Egg Salad on Corn Mini Muffins
Ingredients
- 16 MINI CORN MUFFINS, made from a box mix
- 8 EGGS, hard boiled, peeled and mashed with a fork
- 1 tablespoon DILL, fresh or 1 teaspoon dried
- 1 GREEN ONION STALK, chopped fine
- 1 CELERY STALK, chopped fine
- ½ teaspoon SMOKED PAPRIKA
- ⅓ cup MAYONNAISE
Instructions
- ) Split the muffins in half
- ) Mix all the other ingredients together in a bowl
- ) Spoon the egg mixture on the 8 corn muffin bottom halves
- ) Top with the upper muffin halves, gently pressing them together
- ) Serve immediately or wrap in plastic and store in the refrigerator