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4 medium free range organic eggs
150g mature cheddar, grated
1 spring onion, sliced thinly
chives, cut finely
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
1 roll of puff pastry
Egg & cheese cups are a small, savoury snack that tastes great, also on New Year's Eve. They are best eaten warm, but room temperature is also possible, preferably eat them the same day.
You can prepare this dish early, by making the egg salad in the afternoon and cutting the puff pastry and pressing it into the tin. Put both in the refrigerator, then in the evening you only have to fill the cups and bake for 10 minutes. Very handy!
Here is how you make them
Hard boil the eggs for 8 minutes.
Rinse under cold running water until cooled.
Crate the Cheddar.
Peel the eggs.
Chop the eggs.
Cut the chives finely.
Place cheese and veg in a big bowl.
Add the mustard and mayo too.
Fold it all gently together.
Put the bowl in the refrigirator.
Roll out the puff pastry and cut out squares
Preheat the oven to 200°C / 180°C Fan
Use up the leftovers.
Press the squares in the baking tin.
Fill the cups with the egg mixture.
Bake the egg cups +/- 10 minutes.
or until the top is coloured golden brown
Allow to cool slightly in the tin.
Sprinkle the Egg & Cheese Cups with chives and serve immediately.