Ingredients
For the wonton cups
- 24 wonton wrappers
For the curry egg salad
- 4 large Pete & Gerry's eggs, hard-boiled (see notes)
- 1/4 cup mayonnaise
- 1 teaspoon curry powder
- 1/4 teaspoon rice vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon chili flakes, plus more for garnish
- 1/2 stalk celery, finely diced
- 1/4 red onion, finely diced
- Chopped chives, for garnish
**Serv. Size: 4 wonton cups, Servings: **6
Amount Per Serving
- Calories 210
- Fat Cal. 100
- Total Fat 11g (17% DV)
- Sat. Fat 2.5g (13% DV)
- Trans Fat 0g
- Cholest. 130mg (43% DV)
- Sodium 380mg (16% DV)
- Total Carb. 20g (7% DV)
- Fiber <1g (4% DV)
- Sugars *4g ** Protein 8g
- Vitamin A (6% DV)
- Vitamin C (0% DV)
- Calcium (4% DV)
- Iron (8% DV)
- Vitamin D (8% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 24 wonton cups
Ingredients
For the wonton cups
- 24 wonton wrappers
For the curry egg salad
- 4 large Pete & Gerry's eggs, hard-boiled (see notes)
- 1/4 cup mayonnaise
- 1 teaspoon curry powder
- 1/4 teaspoon rice vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon chili flakes, plus more for garnish
- 1/2 stalk celery, finely diced
- 1/4 red onion, finely diced
- Chopped chives, for garnish
**Serv. Size: 4 wonton cups, Servings: **6
Amount Per Serving
- Calories 210
- Fat Cal. 100
- Total Fat 11g (17% DV)
- Sat. Fat 2.5g (13% DV)
- Trans Fat 0g
- Cholest. 130mg (43% DV)
- Sodium 380mg (16% DV)
- Total Carb. 20g (7% DV)
- Fiber <1g (4% DV)
- Sugars *4g ** Protein 8g
- Vitamin A (6% DV)
- Vitamin C (0% DV)
- Calcium (4% DV)
- Iron (8% DV)
- Vitamin D (8% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
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
- Preheat oven to 350F and spray a mini muffin pan with nonstick spray.
- 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.
- 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
- 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.
- 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!
Farm Team Tips
Looking for an easy way to hard-boil eggs at home? Check out these foolproof methods for making perfect hard-boiled eggs that are easy to peel every single time.
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