Egg Salad Cups

Ingredients

4 sliced bread

5 eggs, hard boiled

2 tbsp mayonnaise

1 tsp grain mustard

2 tbsp minced celery

2 tbsp minced onion

1 tsp Mirin

pinch of celery seed

pinch of Harissa

butter

olive oil for drizzle

minced parsley for garnish

salt

pepper

Cooking Tools

Small pot

Small mixing bowl

Muffin pan

Directions

Preheat oven to 350 degrees F. Butter one side of bread and place bread in muffin pan shaped like a cup. Bake in oven for 15 minutes, remove and cool bread cups. Cook eggs, chill and peel. Chop or slice boiled eggs, can leave some slices for garnish on top. Place chopped eggs in mixing bowl and add; mayonnaise, mustard, celery, onion, mirin, celery seed, Harissa, salt & pepper.  Blend well and place egg salad into bread cups.  garish with egg slices, minced parsley, fresh pepper, Harissa, then just a small drizzle of olive oil.

Serves 4