Egg Salad Bread Cups Three Ways
Egg Salad Bread Cups Three Ways for Easter, Spring, and Beyond
If you’re looking for a creative and practical way to use up leftover Easter eggs, I’ve got just the thing. Actually, three things. These egg salad recipes are anything but boring, each packed with flavor, fresh ingredients, and easy swaps to make them your own. Whether you dyed your eggs naturally this Easter or just have a few dozen in the fridge, this is your sign to turn them into something delicious.
Easter is this Sunday, and the timing couldn’t be more perfect. Did you know the week after Easter is officially Egg Salad Week? It’s the perfect excuse to transform those beautifully dyed eggs into lunch, brunch, or an easy weekday bite. And with egg prices still climbing, getting the most out of every egg is not just smart. it’s satisfying.
Check below because I will be sharing three bold egg salad ideas: a Curried Egg Salad with earthy spices and crunch, a Smoked Salmon Egg Salad that feels brunch-worthy, and a Mexican Egg Salad with jalapeño and lime for a punch of flavor. Plus, an easy way to serve them in crispy, golden baked bread cups. A fun upgrade from regular sandwiches or toast.
Related Recipe: Egg Salad Sliders with Green Chile
The Perfect Spring Lunch
Egg salad is one of those comfort foods that always feels right—simple, creamy, satisfying, and totally flexible. Whether you’re celebrating Easter, enjoying a sunny weekend with family, or meal prepping for the week ahead, these recipes are easy to make and full of personality.
They’re also great if you’re hosting a springtime get-together, potluck, or brunch. Make a big batch and serve them in a variety of ways (don’t worry, I’ve got ideas below). The baked bread cups are perfect for small bites or party food—especially when filled with a scoop of your favorite egg salad.
How to Store Egg Salad
Each of these egg salads can be made ahead and stored in the fridge in an airtight container. They’ll stay fresh for 3 to 4 days, making them ideal for meal prep or next-day lunches. If you’re using avocado or fresh herbs in any variations, press a piece of plastic wrap directly on the surface to keep them vibrant and fresh.
Just keep in mind: egg salad should not be left at room temperature for more than 2 hours, especially if you’re serving outdoors or at a gathering.
Serving Suggestions
Sure, you can spoon egg salad between two slices of bread and call it lunch—but there are so many fun, creative ways to serve it:
- Spoon into baked bread cups (recipe below) for a crunchy bite-sized presentation
- Tuck into lettuce cups for a lighter option
- Spread on toast or bolillo halves with a sprinkle of tajín or chile flakes
- Add to crackers or mini tostadas for a quick snack or appetizer
- Serve alongside sliced cucumbers, jicama, or radishes for a refreshing plate
The Bread Cup Bonus
These baked bread cups are a fun and easy upgrade to the typical sandwich. Made by pressing sliced sandwich bread into muffin tins and baking until golden and crisp, they’re the perfect little nest for scoops of egg salad.
They’re ideal for brunch tables, potlucks, or when you just want something that feels a little more special than the usual. You can even make them ahead and store them in an airtight container for a day or two before serving. Just toast them lightly if they lose any crispness.
Ingredient Swap + Variations
One of the best things about egg salad is how adaptable it is. Each recipe has its own flavor profile, but don’t be afraid to play around with what you have on hand:
- Mayo swaps: Greek yogurt, sour cream, or mashed avocado can all lighten things up or add a different texture
- Herbs: Try tarragon, basil, or chives if you don’t have parsley, cilantro, or dill
- Spices: Add a pinch of smoked paprika, cumin, or everything bagel seasoning
- Extras: Stir in diced pickles, olives, chopped bacon, or even a spoonful of capers or salsa for a twist
- If you’re watching sodium or just prefer homemade condiments, you can also whip up your own mayo or mustard for a from-scratch touch.
Naturally Dyed Eggs? Even Better.
If you took the time to dye your Easter eggs naturally with ingredients like beets, red cabbage, or turmeric, this is a beautiful way to honor that effort. Once peeled, those eggs are just as tasty—and honestly, using up every bit of your holiday prep feels good (especially with today’s egg prices).
FAQs
Egg salad can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Make sure to keep it chilled and avoid leaving it at room temperature for more than 2 hours.
Yes! Egg salad is actually better when it has time to chill. You can make it the night before and store it in the fridge. Just give it a stir before serving.
Place eggs in a saucepan, cover with water, bring to a boil, then turn off the heat and cover for 10–12 minutes. Transfer to an ice bath for easy peeling.
This can happen if too much moisture is released from ingredients like fresh veggies or herbs. To avoid this, make sure carrots or jalapeños are patted dry, and stir the salad just before serving.
Yes! Naturally dyed eggs are safe to eat as long as they’ve been refrigerated properly and weren’t left out for too long. They’re a fun and colorful way to reduce food waste after Easter.
Definitely. Try mashed avocado, Greek yogurt, sour cream, or even a mix of olive oil and Dijon mustard for a lighter or dairy-free option.
Freezing egg salad isn’t recommended. The texture of the eggs and mayo changes after thawing and becomes watery or grainy. It’s best enjoyed fresh from the fridge.
Beyond sandwiches, try serving it in baked bread cups, lettuce wraps, stuffed tomatoes, or as a topping for crackers and mini tostadas. It’s also great scooped onto a salad or grain bowl!
Baked Bread cups
- Yield: Serves 4
Ingredients
- 12 sandwich bread slices
- Olive oil spray
Instructions
- Preheat oven to 375° F. Lightly spray a 12 standard-size muffin cup mold with olive oil spary.
- Carefully insert a slice of bread into each muffin cup. Press with fingers against the mold on bottom and up the sides. Crusts should stick out.
- Evenly spray olive oil over bread cups.
- Bake for 16-18 minutes or until golden brown. Remove from heat and let cool.
- Spoon in 2-3 tablespoons of egg salad into bread cups. Garnish with herbs or a jalapeño slice. Serve.
Mexican Egg Salad
Ingredients
- 6 hard-boiled eggs, chopped
- 1 large pickled jalapeño, finely chopped
- 1 green onion, chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon mustard
- 1/3 cup mayonnaise
- fresh jalapeño slices for garnish
Instructions
- Combine all ingredients in a medium bowl. Stir to mix well. Garnish with fresh jalapeño slices. Serve.
Smoked Salmon Egg Salad
Ingredients
- 6 hard-boiled eggs, chopped
- 4 ounces smoked salmon, chopped
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill weed, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1/3 cup mayonnaise
- dill weed sprig for garnish
Instructions
- Combine all ingredients in a medium bowl. Stir to mix well. Garnish with a dill weed sprig. Serve.
Curried Egg Salad
Ingredients
6 hard-boiled eggs, chopped
½ cup carrot, grated
1 green onion, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon black pepper
1/3 cup mayonnaise
Parsley sprig for garnish
Instructions
- Combine all ingredients in a medium bowl. Stir to mix well. Garnish with a parsley sprig. Serve.
