This curry egg salad wonton cups recipe is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going.
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.
- Spray the muffin tin, arrange one wonton wrapper into each slot, and spray oil over the wonton wrappers again
- Bake in the oven until golden crispy
COOKING NOTES:
- I chose a mini muffin tin because it creates a very beautiful shape for the wonton cups. Plus, it gives just enough room for the curry egg salad for a balanced creamy crispy texture contrast. However, if you only have a regular muffin tin, that will work as well. The wonton cup will come out a bit flat, but should still be crispy and tasty.
- If you have a convection function on your oven, turn it on. It will crisp up the wonton cups more evenly. When you turn on the convection, keep an eye on the wonton wrappers. They will take less time to brown.
- It’s totally OK to use dumplings wrappers to make this recipe. The cup shape will be different but they will still be crispy and taste great.
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:
- Boil a small pot of water (make sure the water will cover the eggs completely)
- Slowly lower the eggs using a ladle so the eggs land softly in the pot. This prevents cracking
- Set a timer for 7 minutes for large eggs, 6 minutes for small eggs, or 8 minutes for extra large eggs.
- If you notice that the water stopped boiling once you’ve added the eggs and it takes some time to come back to a simmer (this happens if your pot is very small): Once the 7 minutes are up, turn off the heat and set another timer for 1 minute. This helps to guarantee the eggs will firm up a bit more without being overcooked.
- Once done, immediately drain off the hot water and pour cold tap water onto the eggs. When the eggs are still hot, crack them a little and return them to the cold water. The eggs will be super easy to peel this way.
Make the egg salad
Once the eggs are cooked and peeled, you can make the egg salad by:
- Dicing the eggs and putting them in a bowl
- Adding all the spices and vegetables
- Mixing it up
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 Chicken
- Pork Lettuce Wrap (San Choy Bow)
- Vegetarian Kimbap
- Spiced Sweet Popcorn
- Fresh Spring Rolls with Shrimp
Curry Egg Salad Wonton Cups
Ingredients
- 4 large Pete and Gerry’s Organic Eggs , hard boiled (see the blog post above for perfect boiled eggs)
- 1/4 cup mayonnaise
- 1 teaspoon curry powder
- 1/4 teaspoon rice vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon chili flakes and more for garnish
- 1/2 stalk celery small dice
- 1/4 red onion small dice
- Sliced chives for garnish
- 24 wonton wrappers
Instructions
- Preheat the oven to 350°F (176 C). If you have convection, turn it on and it will help the wonton wrappers crisp up more. Coat a mini muffin tin with cooking oil spray. Place one wonton wrapper per cup, gently press the wrapper down and let the edges fold naturally to form a cup shape. Spray with cooking oil spray. Bake until the wrappers turn golden brown and crispy, 8 to 10 minutes. If the wonton wrappers are not quite crisped up, give them another minute or two. Once done, let cool for 5 minutes in the muffin tin, then remove the wrappers to a cooling rack or big plate.
- Meanwhile, combine the eggs, mayonnaise, curry powder, vinegar, salt, and chili flakes. Mix until well combined. Add the celery and onion, and mix again.
- When you’re ready to serve, assemble the wonton cups by scooping a small spoonful of the curry egg salad into each wonton cup and sprinkle with sliced chives. Serve at room temperature as an appetizer.
