Egg Salad Blini Bites

Name: Egg Salad Blini Bites
Total time: 20 min
Yield: 24 serving(s)
Ingredients: 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; 1 c. all-purpose flour; 1 c. milk; 4 tbsp. unsalted butter; 1/4 tbsp. kosher salt

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:

Jump 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.