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Tahini Egg Salad Muffin Cups
Recipe by justine_snacks
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.
MediumAmericanServes 12
Printable version with shopping checklist
Source Video
15m
Prep
32m
Cook
10m
Cleanup
57m
Total
Cost Breakdown
Total cost:$2.92
Per serving:$0.24
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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