Curry Egg Salad Wonton Cups

From the recipe author: These curry egg salad wonton cups are a perfect dinner, appetizer, or snack for any time of day. The creamy egg salad is spiced with curry powder and a touch of chili flakes and served in a crispy oven-baked package. They take no time to put together and allow you to transform leftover wonton and dumpling wrappers into a delightful dish.

To make the wonton cups

1. Preheat oven to 350F and spray a mini muffin pan with nonstick spray.
2. Place one wonton wrapper inside each well of the muffin tin, gently pressing the wrapper down to let the edges fold into a cup shape. Spray with nonstick spray.
3. Transfer muffin tin to the oven and bake for 8-10 minutes, or until the wrappers turn golden brown and crispy. Remove from oven and let wrappers cool in the muffin tin for 5 minutes, then transfer to a cooling rack or serving plate.

To make the curry egg salad

1. In a medium bowl, combine the eggs, mayonnaise, curry powder, rice vinegar, salt, and chili flakes. Mix until well combined. Add the celery and onion and mix again.
2. To assemble, spoon a small scoop of the curry egg salad into each wonton cup and sprinkle with chopped chives. Garnish with chili flakes if desired and enjoy!

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