Curry Egg Salad Wonton Cups
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}
Servings: 4 to 6 servings
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