Egg salad and bacon cups

Indulge in savory flavors with our egg salad and bacon cups recipe. Perfect blend of crispy bacon, creamy egg salad in every bite!

Ingredients:

• 6 hard-boiled eggs, peeled
• 2 tablespoon hellmann's mayonnaise
• 1 teaspoon course sea salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped bread and butter pickles
• 1/4 teaspoon hot hungarian paprika
• 5 strips of bacon
• 20 wonton wrappers

Instructions:

1. Combine the eggs, mayonnaise, pickles, seasonings, and paprika in a medium mixing bowl by gently mashing and mixing until everything is well incorporated. Adjust the seasoning according to your preference but be careful not to make the mixture too watery.
2. Preheat your oven to 180 °C.
3. Fry the bacon in a large skillet over low to medium heat until it reaches your desired level of crispiness. Once done, take the bacon out of the pan and use the remaining bacon fat to coat each wonton wrapper. Place two wrappers in each cup of a mini-muffin tray and bake in the preheated oven for about 5 minutes, or until they turn lightly golden. Take the wrappers out of the oven and set them aside.
4. Place half a strip of bacon in each wonton cup and fill them with a generous tablespoon of the egg mixture. Garnish with a sprinkle of paprika before serving.

Summary:

• Calories: 3045 kcal
• Fat: 111 g
• Protein: 113 g
• Carbs: 383 g
• Potassium: 1191 mg
• Magnesium: 177 mg