Egg Salad Blini Bites

Yields:
24 serving(s)
Total Time:
20 mins
Cal/Serv:
80
The mini pancakes are the real star of the show.
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Ingredients
Egg Salad
- 6
large eggs
- 1/4
mayonnaise
- 1/2 tsp.
finely grated lemon zest plus 1 Tbsp juice (from 1 lemon)
Kosher salt
Pepper
- 1/2
small red onion, finely chopped
- 2 Tbsp.
chopped capers
- 1 Tbsp.
fresh dill, chopped, plus more for sprinkling
Blini
- 1 cup
all-purpose flour
- 1 cup
milk
- 4 Tbsp.
unsalted butter
- 1/4 Tbsp.
kosher salt
Directions
- Step 1Make blini: Whisk together all-purpose flour, milk, unsalted butter, and kosher salt. Heat large nonstick skillet on medium-high. In batches, drop batter by tablespoonfuls into pan and cook until browned, about 1 minute. Flip and cook 30 seconds more.
- Step 2Make egg salad: Place eggs in small, heavy-bottomed saucepan, cover with water and bring to a boil. Remove from heat, cover and let sit 11 minutes. Run under cold water to cool. Peel and chop eggs.
- Step 3Meanwhile, whisk together mayonnaise, lemon zest and juice and 1/4 teaspoon each salt and pepper.
- Step 4Add eggs and mix to combine. Fold in onion, capers and dill. Spoon on top of blini and sprinkle with additional dill.
Nutritional Information (per serving): About 80 calories, 5.5 g fat (2 g saturated), 3 g protein, 110 mg sodium, 5 g carb, 0 g fiber
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