When Pearl and I were growing up on Maui, we didn't have all the Easter candies you see in stores today. A handful of jelly beans was a real treat. So, mainly, we'd color hard boiled eggs. We didn't know any different, so that was a lot of fun. That is, until Mom said we'd have to eat all those eggs. They were in our sandwich, on a salad, or sliced with some salt. We always wanted to find them all during the egg hunt, but we also felt like leaving some out there in the bushes, so we didn't have to eat them later.
When I made these for a family Sunday brunch, they were a hit! It’s like having eggs and toast, but all cute and fancy, and no forks. Topping it off with a piece of smoked salmon made it elegant. If you want to be even more decadent, you might want to garnish it with a smidge of caviar.
I am sure you have your own recipe for egg salad, so you can personalize it to your own taste. I sometimes make it with chopped black olives. Go ahead and put your own special spin on it. The toast cups are buttery and have a delicate crunch, yet they can hold up to a pile high of filling.
6 hard boiled eggs
2 T mayonnaise
salt and pepper to taste
12 slices white bread
4 T butter
2 oz smoked salmon
1 stalk green onions
Melt 4 tablespoons butter. Prepare muffin tins by brushing with melted butter. Cut crusts off of bread. Place bread in muffin tin, pushing down to form a cup. Brush bread generously with the melted butter. Bake at 425 degrees until lightly toasted. In the meantime, prepare egg salad. Mash eggs with a fork. Add mayonnaise. Mix until combined. Add salt and pepper to taste. Divide the egg salad among the toast cups. Top with a piece of smoked salmon. Sprinkle with sliced green onions.
Recipe by Gale