Lunch: Caviar and Egg Cups

Ingredients

6 large eggs
1 stalk celery
1/3 c. mayonnaise
1 tsp. Dijon mustard
1/4 tsp. paprika
1 1/2 c. all-purpose flour
3/4 tsp. salt
1/2 c. shortening
Caviar, parsley leaves, and chives for garnish

Instructions

Hard-cook eggs. Remove shells from eggs and coarsely chop.
Mince celery. In medium bowl, mix eggs with celery, mayonnaise, mustard, and paprika. Cover bowl and refrigerate until ready to use.
Preheat oven to 425 degrees F. In bowl, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.
Sprinkle 4 to 5 tablespoons cold water, 1 tablespoon at a time, into mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into a ball.
Divide dough into 36 pieces; press a piece evenly into bottom and up side of each of thirty-six 1 3/4-inch mini muffin-pan cups. Prick each pastry cup several times with toothpick to prevent puffing during baking. Bake 10 to 15 minutes until golden brown. Cool pastry cups 5 minutes in pans on wire racks. Remove pastry cups from pans; cool completely on wire racks, about 20 minutes. If not assembling hors d'oeuvres right away, store pastry cups in tightly covered container.
To serve, fill pastry cups with egg mixture. Garnish each with some caviar and parsley or chives.
Each hors d'oeuvre without garnish: About 70 calories, 5 g fat, 37 mg cholesterol, 70 mg sodium.

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