These cute curry egg salad wonton cups are a perfect dinner appetizer or snack for any time of day. The creamy egg salad is spiced up with curry powder and a touch of chili flakes and served in crispy oven-baked oven cups. They take no time to put together and taste amazing! {Vegetarian, Gluten-Free} If you make wonton soup or dumplings at home, you might have some leftover wonton wrappers or dumpling wrappers. I know this, because it happens to me all the time. That’s why I developed this curry egg salad wonton cups recipe, to help you turn leftover wonton and dumpling wrappers into a delicious appetizer.
Egg Curry Wonton Cups Ingredients
It only takes a few pantry staples to make these cute curry egg salad wonton cups. I used Chinese chili flakes to lightly spice up the egg salad. If you do not have this specific kind of chili flake, feel free to use paprika or even a touch of cayenne pepper (a pinch should be plenty) as an alternative.
How to make crispy wonton cups
All you need is a mini muffin tin and some oil spray. COOKING NOTES:
How to make the best egg salad
Perfect egg salad starts with high quality eggs. When I make these curry egg salad wonton cups, I use Pete and Gerry’s Organic Eggs. Their eggs are free from GMOs, antibiotics, chemicals, or pesticides. Their Certified Humane free range hens aren’t cooped up in cages and they have access to outdoor pastures and sunshine on small family farms. You’ll see the difference in the richer yolks, with their beautiful orange hue that pairs perfectly with the vibrant golden colors in this recipe. You can truly taste the difference as well; these eggs are more flavorful than other options you’ll find at the grocery store.
The best way to boil the eggs
The trick to making the best egg salad is to boil the eggs until they’re just set, so they’re somewhere between soft boiled and hard boiled. When the egg yolks are completely set, they stop being runny and will have a beautiful golden yellow color. The texture is creamy and less crumbly, which is perfect for egg salad. To achieve the perfectly cooked eggs:
Make the egg salad
Once the eggs are cooked and peeled, you can make the egg salad by: I like to cut the eggs into large bites for my wonton cups, because I prefer the texture in my egg salad where you can still chew on some egg pieces. If you prefer a smoother texture, feel free to cut them a bit smaller.
Can I make the egg salad wonton cups ahead of time?
The curry egg salad and the wonton cups can be made a day ahead of time. Store the egg salad in an air-tight container in the fridge. For the wonton cups, wait until they cool off completely. Then transfer them to a container or a tray, cover and store at room temperature. And you should only assemble the wonton cups right before serving, so the wonton wrappers won’t turn soggy. If you’re making this for a party, it’s OK to assemble them a few hours prior to serving. The wonton cups will stay good for at least 3 to 4 hours. The bottom of the wonton cups might start to turn a little soft, but the rest will remain crispy.
Afterthoughts
I made these curry egg salad wonton cups as a solution for my leftover wonton wrappers. However they turned out SO GOOD that they have become my favorite party appetizer. I also make these when I have a friend coming over or simply want a movie night snack. And they’re always a big hit!
Other delicious party hits
Air Fryer Garlic Ribs (蒜香排骨)Air Fryer Salt and Pepper ChickenPork Lettuce Wrap (San Choy Bow)Vegetarian KimbapSpiced Sweet PopcornFresh Spring Rolls with Shrimp
