Egg Salad in Toast Cups


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


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

Difficulty: Easy