Tahini Egg Salad Muffin Cups

Ingredients

• 6 large Large eggs (hard‑boiled)
• 2 tablespoon Tahini (smooth)
• 1 teaspoon Apple cider vinegar
• 1 tablespoon Fresh lemon juice
• 2 tablespoon Fresh parsley (chopped)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup All‑purpose flour
• 1 teaspoon Baking powder
• 0.5 cup Milk
• 2 tablespoon Butter (melted)

Instructions

1. Hard‑boil the eggs

   Place the 6 eggs in a saucepan, cover with cold water by 1 inch, bring to a boil over medium‑high heat. Once boiling, cover, remove from heat and let sit 10 minutes.

   Time: PT10M

2. Cool and peel

   Transfer the eggs to a bowl of ice water for 5 minutes, then gently tap and peel them. Set aside.

   Time: PT5M

3. Prepare the bread cup batter

   In a mixing bowl whisk together 1 cup flour, 1 tsp baking powder, and ¼ tsp salt. In a separate small bowl combine ½ cup milk, 1 large egg, and 2 tbsp melted butter; pour wet mixture into dry ingredients and stir until just combined.

   Time: PT5M

4. Bake the mini bread cups

   Preheat oven to 375°F. Lightly grease a 12‑cup muffin tin and divide the batter evenly (about 2‑3 tbsp per cup). Bake for 15 minutes, or until tops are golden and a toothpick comes out clean.

   Time: PT15M

   Temperature: 375°F

5. Make the tahini dressing

   While the cups bake, whisk together 2 tbsp tahini, 1 tsp apple cider vinegar, 1 tbsp lemon juice, a pinch of salt and pepper. The mixture will thicken; add a splash of water (1‑2 tsp) if needed to reach a creamy, pourable consistency.

   Time: PT5M

6. Combine eggs and dressing

   Chop the peeled eggs coarsely and add them to the dressing. Fold gently until the eggs are evenly coated but still have texture. Stir in 2 tbsp chopped parsley.

   Time: PT5M

7. Assemble the cups

   Remove the baked bread cups from the tin and let cool 2 minutes on a rack. Spoon a generous amount of the tahini egg salad into each cup. Serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

130

Protein

6g

Carbohydrates

5g

Fat

9g

Fiber

1g

Ingredient Substitutions

• Instead of Large eggs: store‑bought hard boiled eggs
• Instead of Tahini: mayonnaise, Greek yogurt
• Instead of Apple cider vinegar: white wine vinegar, rice vinegar
• Instead of Fresh lemon juice: lime juice
• Instead of Fresh parsley: fresh dill, cilantro
• Instead of All‑purpose flour: whole wheat flour
• Instead of Milk: unsweetened almond milk, soy milk
• Instead of Butter: olive oil, vegetable oil

Equipment Needed

• Medium saucepan
• Bowl for ice water
• Chef's knife
• Cutting board
• Mixing bowl
• Whisk or fork
• Measuring spoons
• Measuring cups
• Muffin tin (12‑cup)
• Oven
• Cooling rack (optional)
• Spatula

Critical Steps — Do Not Skip

• 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)

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika to the egg salad.
• Swap half the flour for whole‑wheat for a nuttier cup.
• A drizzle of extra‑virgin olive oil on the baked cups adds a glossy finish.

Troubleshooting

Storage

Refrigerator: Store egg salad in an airtight container for up to 3 days. Bread cups keep 1 day; re‑heat briefly before serving.

Freezer: Bread cups freeze well for up to 1 month; thaw and warm before filling.

Room temperature: Assembled cups should be eaten within 2 hours at room temperature.

Make-Ahead Tips

• Bake the bread cups a day ahead and store in an airtight container; re‑heat 5 minutes at 350°F before filling.
• The tahini egg salad can be prepared up to 2 days in advance; keep refrigerated and give a quick stir before serving.