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Egg Salad Crunch Cones

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Preparation time: 15 min
Serves 4 people
4.2 Average Rating

Ready to take your egg salad game to the next level? These Egg Salad Crunch Cones are a playful and delicious twist on the boiled egg classic, perfect for lunchboxes or a quick midday snack!

Today Show cook, Jane de Graaff starts by whipping up a zesty, herb-filled egg salad with creamy mayo, tangy Greek yoghurt, and a splash of lemon. In the background, ordinary slices of white bread are transformed into crispy, golden cones of oven-baked perfection. Fill each crunchy cone with the egg salad goodness, using a crisp lettuce leaf as a funnel to make sure every bite is packed with flavour. Keep scrolling to see all the steps to this family-friendly meal.

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Ingredients

  • 4 eggs (boiled, iced, and peeled)
  • 2 Tbsp mayonnaise
  • 2 Tbsp Greek yoghurt
  • 1 tsp whole-grain mustard
  • 1 lemon, juice and zest
  • 4 Tbsp dill
  • 4 Tbsp parsley
  • 1 eschalot, finely sliced
  • Salt & pepper to taste
  • 2 cos or oak lettuce leaves, broken into small pieces
  • 8 slices of fresh, white bread, crusts removed

Method

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  1. First, prepare your eggs. Bring the eggs to the boil and simmer for 8 minutes for hard boiled eggs. Crack the shells all over and plunge straight into an ice water bath. This will help the shells peel right off. Remove the egg shells and keep the eggs chilled until ready to use. 
  2. Meanwhile, finely chop your herbs and eschalot and place them into a large bowl with the mustard, mayonnaise, yoghurt, lemon juice and zest, salt and pepper. 
  3. Halve your peeled eggs, add them to the bowl and then mash the salad ingredients together to create a chunky, zesty, egg salad. Chill in the fridge until needed.
  4. Remove the crusts from the slices of white bread and bring the diagonal sides together, pinching them to seal them together and create a cone shape. Repeat with all the pieces of bread to create 8 cones.
  5. Brush the outsides with a little olive oil and cook them in your air fryer or oven at 200°C for 4-5 minutes until golden brown and crispy.  
  6. Spoon the egg salad into each cone, using a piece of lettuce to help funnel the filling in. Garnish with a little extra parsley and serve.

Video

Reviews

Overall Rating

Average Rating: 4.2

4 reviews

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