Egg Salad Cups with Smoked Salmon and Dill

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Here’s a nice, little bite-sized spring appetizer for you:  EGG SALAD CUPS WITH SMOKED SALMON AND DILL

Egg Salad Cups with Smoked Salmon and Dill

Easter is just 13 days away!  I’ve whipped up a fun eggy appetizer that you can serve on Easter Sunday (or for a spring party of some sort).  They can be made ahead and kept chilled until serving time, or you can prep them ahead and assemble at last minute.  Today, I’m sharing my final Puff Pastry recipe:  Egg Salad Cups with Smoked Salmon and Dill, AND announcing WHO the lucky winner is of the Puff Pastry contest- that lucky winner is being flown out to the Pepperidge Farms headquarters in Connecticut next month… and I’ll be joining them!

Egg Salad Cups with Smoked Salmon and Dill 1

This recipe starts with Puff Pastry Cups.  They’re located in your market’s freezer aisle (where you find the frozen pastries).  If your market does not happen to carry these, you can request that they order them.  They are GREAT to store in your freezer and assemble last-minute appetizers.  The Puff Pastry Shells also work for this recipe, but those will be more of a brunch entree rather than an appetizer since they are a little bigger.

Egg Salad Cups with Smoked Salmon and Dill 2

Four eggs are hard boiled, mashed and mixed into a simple egg salad.  I show you how I like to do it in my recipe below, but if you have a way that you like to make egg salad that you love, you can certainly do it your own way too.

Egg Salad Cups with Smoked Salmon and Dill 3

The Puff Pastry Cups are so easy to make.  They’re just baked for about 20 minutes.  Once they come out of the oven, they’re puffed up.  You just take the end of a wooden spoon and poke down the middles.

Egg Salad Cups with Smoked Salmon and Dill 4

Here’s everything you need for the recipe:  Puff Pastry Cups, egg salad, smoked salmon and fresh dill.

Egg Salad Cups with Smoked Salmon and Dill 5

Assembly is easy.  Just stick a little piece of smoked salmon in the cup, then fill the cup with a spoonful of egg salad, and garnish with fresh dill.  That’s it!

Egg Salad Cups with Smoked Salmon and Dill - #recipe

Wouldn’t these make a pretty Easter appetizer?  The salmon and dill make a fabulous flavor addition to the egg salad, and it’s all perfect with the crunch of the pastry.  If you are not into smoked salmon, you can most certainly include some thin slices of carrot in place of the salmon.  They’ll most certainly be a hit for any spring party!

And now it’s time to announce the Puff Pastry “grand prize” winner, who will visit the PF Innovation Center in Norwalk, CT with me in May:  it’s Liz Hughes from Virtually Homemade!  She shared an idea for creating Pomegranate Goat Cheese Tartlets using Puff Pastry, and that idea was grand-prize material- yahoo!  Congratulations to Liz, and thanks to everyone else for contributing your Puff Pastry ideas these last few months.

I’d like to invite YOU to share your own original Puff Pastry recipes and/or twists on existing dishes via or Pepperidge Farm Puff Pastry Facebook page, and/or by tagging the brand (#PuffPastry) in any Instagram photos.

Egg Salad Cups with Smoked Salmon and Dill

Yield: 24 appetizers

Prep Time:30 min

Cook Time:18 min


One 9.5-ounce box Pepperidge Farm Puff Pastry Cups (24 count)
4 large hard boiled eggs (see tips below)
1/3 cup mayonnaise
2 green onions, chopped finely
salt and pepper, to taste
About 3-ounces smoked salmon, cut into 24 small pieces
24 small sprigs of fresh dill


1. Preheat the oven to 400 degrees F. Bake the Puff Pastry Cups according to package instructions (about 18 minutes). As soon as they come out of the oven, use the end of a wooden spoon to poke down the middle of each pastry.

2. In a medium bowl, chop up the eggs and then use a fork to mash. Add mayonnaise, onions, salt and pepper. Stir to combine.

3. Assemble: Place a piece of salmon inside of each cup (let it peek over the side of the cup, as shown in the photo). Use a small spoon to fill the cup with egg salad. Pile it up on top. Garnish with dill. Keep these refrigerated until ready to serve. If it's going to be more than a couple of hours, place them in a covered container. They should be served the same day that they are assembled.


*My favorite method of hard boiling eggs: place eggs in a large saucepan with cold water. Bring to a boil, then cover, remove from heat and let sit for 15 minutes. Cool and then peel.


Disclosure:  I have been working with Pepperidge Farm over the last few months to create recipes using their Puff Pastry products as part of their “Puff is the Spark” panel.  This is a product that I use in my kitchen regularly.  All opinions shared are my own.

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  • Reema wrote:

    Hi – I can’t wait to try these! I have been trying to locate the Pepperidge Farm Puff Pastry Cups at grocery stores in Long Island, NY and I have been able to find them – any suggestions? Please advise! Thanks!

    • Lori Lange wrote:

      I’m not sure how to help, but I know that you can talk to the store manager and request that they order the product and keep it in stock. Sometimes they listen!

  • Lyuba@willcookforsmiles wrote:

    I could eat an entire tray of these great appetizers! Salmon with egg salad, I am craving it now!

  • Jenny Flake wrote:

    Oooo, loving these Lori! Perfect flavor combo!!

  • Candice wrote:

    These look so yummy. Looks perfect for a get together or springtime party!

  • Tieghan wrote:

    These bites look so good! Perfect for Easter!

  • Joanne wrote:

    I crave breakfast foods pretty much nonstop, and I love smoked salmon and eggs together! I wouldn’t even be able to serve these to my guests because I’d be too busy eating them myself!

  • Stacy | Wicked Good Kitchen wrote:

    The perfect appetizer for Easter brunch or anytime, Lori! You are so creative with these fun and easy recipes using Pepperidge Farms puff pastry cups. Thanks for sharing, girl. Pinning (of course)!

  • marcie wrote:

    These look like such a great appetizer! I love those puff pastry cups, but I especially love what you’ve filled them with! 🙂

  • Ashley | Spoonful of Flavor wrote:

    I’ve been looking for a fun little appetizer to add to my Easter menu and these are perfect! Pinned and definitely making these!

  • Karen @ The Food Charlatan wrote:

    13 days???? Lori you just gave me a heart attack, I’m not readyyyy!! These look so good, love puff pastry!

  • Liz@Virtually Homemade wrote:

    These look great Lori! And thanks for the shout out – can’t wait for CT!!!

  • Erin | The Law Student’s Wife wrote:

    Love these bites! Everything in puff pastry is automatically better too 🙂

  • Chelsea @chelseasmessyapron wrote:

    I LOVE puff pastry. I had no idea that they had little puff pastry cups though! So much fun, definitely need to get some and try this! And you are right – the perfect appetizer for Easter (which I can’t believe is only 13 days away)! Pinned!

  • cheri wrote:

    These are so gorgeous, I can see us having these for our Easter brunch. Thanks for sharing!

  • Lisa @ Garnish with Lemon wrote:

    What a fabulous combination of flavors! Love it-pinned.

  • Averie @ Averie Cooks wrote:

    These are adorable and I love bite-sized recipes like this. Perfect for parties or anytime! Pinned

  • Taylor @ Food Faith Fitness wrote:

    I LOVE all your super easy bite-sized recipes with puff pastry cups…and this is no different! Salmon and dill is so yummy, and I would have never thought to pair it with egg salad! Pinned