Busters Recipes

Egg Salad in Phyllo Cups

Makes 20 Servings

Small fresh phyllo cups are available in the refrigerated section of the
supermarket. If you cannot find the cups, serve the egg salad in dainty
sandwiches instead: trim the crusts from 10 slices of thin sandwich bread
and make 5 whole sandwiches, then cut each sandwich into quarters.

8 hard-cooked eggs
3 tablespoons mayonnaise or sour cream
3 tablespoons milk
3 tablespoons chopped, seeded, oil-cured ripe olives
1 tablespoon finely-chopped green onion
1 tablespoon finely-chopped fresh parsley
Salt and pepper
20 mini phyllo pastry shells (1 1/3 [2-ounce] packages)
Paprika

Peel and coarsely chop the eggs. In small bowl, with fork, combine eggs,
mayonnaise, milk, olives, green onion, and parsley. Add salt and pepper to
taste.
Divide the egg salad among phyllo cups; sprinkle each with a little paprika.
Transfer to serving platter; cover and refrigerate until ready to serve--no
longer than 2 hours.

< Prev		Next >