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You are here: Home / Recipes / Appetizers / Dilly Egg Salad on Corn Mini Muffins

Dilly Egg Salad on Corn Mini Muffins

The crowd pleasing taste of deviled eggs presented a new way.

Dilly Egg Salad on Corn Mini Muffins
 
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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
  1. ) Split the muffins in half
  2. ) Mix all the other ingredients together in a bowl
  3. ) Spoon the egg mixture on the 8 corn muffin bottom halves
  4. ) Top with the upper muffin halves, gently pressing them together
  5. ) Serve immediately or wrap in plastic and store in the refrigerator
3.2.1753

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