Monday, September 24, 2012
As the Football season begin, I'd bet that many of you are looking for some easy and tasty appetizers and/or finger food that you can enjoy during the games. Honestly, I’m not a fan of the games and probably have no idea of what’s going on at all. My hubby is more into soccer than football, that’s probably why. But, I do love appetizers and finger food... a lot (I guess that’s pretty obvious to many of you by now). Anyway, these Egg Salad and Bacon Cups are easy to make and they are definitely something different than the usual game day food such as chicken wings, or meat balls. Yet, they are very satisfying and tasty, especially with that crispy bacon on top.
The “cups” are easy and fun to make as well. Simply use a large flower shape cookie cutter to cut out some won ton wraps, place them on the “cups” of an up-side-down mini muffin pan. I spray with a little cooking spray to make them crispy. Bake them at 350 degree F for 7 to 8 minutes, or until golden brown. Fill the cups with the Bacon and Egg Salad and that’s all. Of course, you can fill these crispy won ton cups with whatever you fancy as well.
I have another tips for you today in making the egg salad. Since we’re going to chop up the hard boil eggs anyway, I simply cut the cooked eggs in half, and spoon the egg out with a spoon instead of peeling them one by one. It’s way faster and no mess at all! Amen. And you’re very welcome, my friends.
I hope you enjoy today’s recipe and tips. Until next time, take care.
Egg Salad and Bacon Cups: (Printable Recipe)
Makes 24 cups
4 large eggs
24 won ton wraps
1 cup asparagus, diced
2 strips of thick cut bacons, diced
1/4 cup Mayonnaise
2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
a few parsley leave, for garnish
Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Then remove from heat, covered, and set aside for 10 minutes.
Meanwhile, work on the won ton cups. Preheat oven to 350 degree F. With a 3-inch flower shaped cookie cutter, cut out 24 won ton wraps. Flip over a mini-muffin pan and place the cut-out won ton wrap on top of each cup. Spray with cooking spray and bake for 7 to 8 minutes or until golden brown and crispy. Transfer to a wire rack to cook.
In a small sauce pan, heat bacon over low heat until crisp, drain out excess oil, set aside.
When eggs are ready, remove with a slotted spoon and transfer to a bowl of cold water. In the same pot of water, return to the stove on medium high heat until water reach a boil again. Blanch the asparagus for 1 minute. With a slotted spoon, transfer asparagus to a bowl of iced water. Then drain out excess water and pat dry with a paper towel.
When eggs are cool to handle, remove from water and cut in half, lengthwise, then spoon out the eggs from the shells and diced.
In a small mixing bowl, add eggs, asparagus, Mayo, mustard, salt and pepper. Gently stir until ingredients are well coated. Spoon egg salad onto cooled won ton cups, about 1 heaping tablespoon each and top with bacon. Garnish with parsley. Serve immediately.
*Only spoon fillings into won ton cups right before serving to prevent the cups from getting soggy.
Special tip: instead of peeling the cooked eggs, simply cut them in half and spoon them out. It’s quick and easy without any mess.