Egg Salad Phyllo Bites with Bacon and Pickled Onions

Crispy layered phyllo cups are at the top of our list of things to serve egg salad in. Making phyllo dough is no easy task (even for the most experienced chefs), so using store-bought cups helps everything come together in a snap. We never pass on an opportunity to add crispy bacon bits and pickled red onion to an egg dish, but the options are limitless, making these egg salad bites an ideal appetizer for a crowd.

To make the egg salad

1. In a medium bowl, gently stir all ingredients until combined.

To make the pickled onions

1. Add sliced onions to a medium bowl. Pour enough boiling water over them to fully cover, and let sit for 10 seconds. Drain onions and place in a jar or bowl.
2. Heat vinegar, lime juice, sugar, and salt in a small saucepan over medium heat until sugar is dissolved, about 3 minutes.
3. Pour vinegar mixture over onions. Allow to sit at room temperature until fully cooled. Cover and reserve for garnish (leftover pickled onions can be refrigerated up to 2 weeks).

To serve

1. Fill each phyllo cup with a scoop of egg salad and garnish with a piece of bacon and pickled onions.