Egg Salad Mini Cones
Serves
48
Prep Time
15 min
Print Recipe
This egg salad can be served on crackers or used to fill mini pita breads, but for an extra fun presentation, scoop it into mini ice cream cones!
Ingredients
- 24 hard boiled eggs, peeled
- ¾ cup (175 mL) light mayonnaise
- ¼ cup (60 mL) tangy dill relish
- 2 tsp (10 mL) onion powder
- ½ tsp (2.5 mL) pepper
- 48 mini ice cream cones
Instructions
- Step 1
In a food processor or by hand with a pastry blender or fork, chop or mash eggs coarsely. Add mayonnaise, relish, onion powder, and pepper. Blend just until combined.
- Step 2
Scoop about 2 tablespoons (30 mL) egg salad into each mini cone.
Tips
Variations:
Cut whole wheat buns in half. Spread mixture over bun halves. Sprinkle grated carrots over top. Serve open-faced.
Finely chop or grate eggs to make a smooth dip for bread sticks and raw veggies. If necessary, add a little more mayonnaise for a creamier texture.
Make Ahead Tip:
Egg salad mixture can be prepared and chilled several hours ahead or overnight.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 52 |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 1 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 3 g |
| Sodium | 88 mg |