Egg Salad Cups with Smoked Salmon and Dill

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.

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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.

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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.

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

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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

These make a delicious, crowd pleasing appetizer.

Recipe Details

Prep Time: 30 mins
Cook Time: 18 mins
Total Time: 48 mins
Course: Appetizer
Cuisine: American
Keyword: dill, egg salad, smoked salmon
Servings: 24 servings (1 per serving)
Calories: 151kcal


  • One 9.5 ounce box puff pastry cups (24 count)
  • 4 large hard boiled eggs (see tips below)
  • cup mayonnaise
  • 2 stalks green onion, chopped finely
  • salt and pepper, to taste
  • 3 ounces smoked salmon, cut into 24 small pieces
  • 24 small sprigs fresh dill


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


Serving: 1serving, Calories: 151kcal, Carbohydrates: 9g, Protein: 3g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 33mg, Sodium: 157mg, Potassium: 34mg, Fiber: 0.3g, Sugar: 0.3g, Vitamin A: 74IU, Vitamin C: 0.4mg, Calcium: 8mg, Iron: 1mg

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.