Rye Bread Cups with Cheesy Egg Salad

Ingredients

• 8 slices rye bread seedless best
• 2 whole Eggs
• 3/4 cup mozzarella cheese shredded
• 1 tbsp olive oil
• 2 cloves garlic small
• 2 tbsp dill chopped
• 1 tbsp kosher salt
• 3 tbsp mayo lighter if you prefer
• 1 pinch pepper

Instructions

1. 1. Preheat the oven to 375F.
2. 2. Set a pot of water to boil and boil two eggs.
3. 3. Cut the crust off the rye bread and soften each piece in your hand, then mold into each muffin space of the small muffin pan form. It’s OK if the edges stick out a bit.
4. 4. Bake in the oven for 10 min.
5. 5. In the meantime, in a separate bowl, peel and fine chop the boiled eggs, garlic, and dill. Combine with mozzarella cheese, mayo and salt/pepper. Mix this egg-cheese salad well. You can use the garlic press if you like for garlic.
6. 6. Once ready, set the bread forms to cool off for a few minutes. Then, fill the bread shapes with the egg-cheese salad. Garnish with a sprinkle of dill if you like.
7. Your guests will love these for any party!