4 ratings

Egg Salad and Bacon Cups

Egg Salad and Bacon Cups
Jane Bruce

Egg Salad and Bacon Cups

I love egg salad and for this competition, I was challenged to come up with a creative way to enjoy it. Naturally, I decided to do something that looks like cupcakes (because I love cupcakes) and something that involves bacon (because... bacon). I'm quite pleased with the end result. It was easy to prepare and the end result was delicious. The wonton wrappers are almost like chips in this recipe, serving as a scoop of the egg salad, and these would make great appetizers for your next party or get together. 


  • 6 hard-boiled eggs, peeled
  • 2 Tablespoons 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


Smash and mix the eggs, mayonnaise, pickles, salt, pepper, and paprika in a medium-sized mixing bowl until well mixed. I prefer to not break the eggs up too much because I like it chunkier, but feel free to mash to your preferred consistency. Once it is all mixed, taste and feel free to add more salt, pepper, or mayonnaise to your liking. Avoid making it too runny, though. 

Preheat the oven to 350 degrees.

Cook the bacon over low-medium heat in a large frying pan and cook to your liking (soft or crispy). Remove the bacon from the pan and coat each of the wonton wrappers in the reserved bacon grease. Place two wonton wrappers in each cup of a mini-muffin pan and bake in the oven for 5 minutes, or until the wrappers a lightly browned. Remove the wonton wrappers from the oven and plate.  

Add half a strip of the cooked bacon to each cup and fill with about a tablespoon of egg salad. Sprinkle a little paprika on top and serve!