Egg Salad in Toast Cups

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Ingredients:

8 slices soft white sandwich bread
2 tablespoons unsalted butter, melted
4 hard-cooked eggs, peeled and coarsely chopped
1/4 cup mayonnaise
1/4 cup chopped sweet pickle
2 teaspoons pickle juice
1/2 teaspoon onion salt

Instructions:

Preheat oven to 400°F. Brush the edges of each slice of bread with the melted butter and place each in a cup of a muffin tin, pressing to mold the bread to the sides of the cup. Bake in the bottom third of oven for 7 to 10 minutes or until golden. Transfer toast cups to a wire rack to cool.

In a medium bowl, stir together the remaining ingredients. Divide the egg mixture evenly among the toast cups. Serve immediately.

Servings: 4 to 8
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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