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–+ servings

Curry Egg Salad Wonton Cups

By Maggie Zhu
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 to 6 servings
These cute curry egg salad wonton cups are a perfect dinner appetizer or snack for any time of day. The creamy egg salad is spiced up with curry powder and a touch of chili flakes and served in crispy oven-baked oven cups. They take no time to put together and taste amazing! {Vegetarian, Gluten-Free}

Ingredients

  • 4 large Pete and Gerry’s Organic Eggs , hard boiled (see the blog post above for perfect boiled eggs)
  • 1/4 cup mayonnaise
  • 1 teaspoon curry powder
  • 1/4 teaspoon rice vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili flakes and more for garnish
  • 1/2 stalk celery small dice
  • 1/4 red onion small dice
  • Sliced chives for garnish
  • 24 wonton wrappers

Instructions

  • Preheat the oven to 350°F (176 C). If you have convection, turn it on and it will help the wonton wrappers crisp up more. Coat a mini muffin tin with cooking oil spray. Place one wonton wrapper per cup, gently press the wrapper down and let the edges fold naturally to form a cup shape. Spray with cooking oil spray. Bake until the wrappers turn golden brown and crispy, 8 to 10 minutes. If the wonton wrappers are not quite crisped up, give them another minute or two. Once done, let cool for 5 minutes in the muffin tin, then remove the wrappers to a cooling rack or big plate.
  • Meanwhile, combine the eggs, mayonnaise, curry powder, vinegar, salt, and chili flakes. Mix until well combined. Add the celery and onion, and mix again.
  • When you’re ready to serve, assemble the wonton cups by scooping a small spoonful of the curry egg salad into each wonton cup and sprinkle with sliced chives. Serve at room temperature as an appetizer.

Nutrition

Serving: 1serving, Calories: 41kcal, Carbohydrates: 4.7g, Protein: 1.7g, Fat: 1.6g, Saturated Fat: 0.4g, Cholesterol: 29mg, Sodium: 98mg, Potassium: 14mg, Fiber: 0.2g, Sugar: 0.4g, Calcium: 5mg