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Tahini Egg Salad Muffin Cups
A bright, creamy egg salad made with tahini, lemon, and parsley served in bite‑size, lightly baked bread cups. Perfect for brunch parties, picnics, or a snack on the go.
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Cost Breakdown
Critical Success Points
- • Ensuring the eggs are properly hard‑boiled (Step 1)
- • Baking the bread cups just until golden without over‑drying (Step 4)
- • Achieving a smooth, pourable tahini dressing (Step 5)
Safety Warnings
- • Handle the hot oven and baking tray with oven mitts to avoid burns.
- • Boiling water can cause scalds; use tongs when moving the pot.
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