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  1. Food & Recipes
  2. Quick & Easy Recipes
  3. Egg Salad Blini Bites

Egg Salad Blini Bites

By The Good Housekeeping Test KitchenPublished: Mar 8, 2019
mini pancakes with egg salad served on top
Mike Garten
Yields:
24 serving(s)
Total Time:
20 mins
Cal/Serv:
80
Arrow Circle Down IconJump to recipe

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

    1. 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.
    2. 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. 
    3. Step 3Meanwhile, whisk together mayonnaise, lemon zest and juice and 1/4 teaspoon each salt and pepper.
    4. 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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