Egg Salad Mini Cones (Large Batch Recipe)

This egg salad can be served on crackers or used to fill mini pita breads, but for an extra fun presentation, scoop it into mini ice cream cones!

Prep Time:
15 min


Nutrition Facts
  • 24 hard-cooked eggs, peeled
  • 3/4 cup (175 mL) light mayonnaise
  • 1/4 cup (60 mL) tangy dill relish
  • 2 tsp (10 mL) onion powder
  • 1/2 tsp (2.5 mL) pepper
  • 48 mini ice cream cones


  1. In a food processor or by hand with a pastry blender or fork, chop or mash eggs coarsely. Add mayonnaise, relish, onion powder, and pepper. Blend just until combined.
  2. Scoop about 2 tablespoons (30 mL) egg salad into each mini cone.



Cut whole wheat buns in half. Spread mixture over bun halves. Sprinkle grated carrots over top. Serve open-faced.

Finely chop or grate eggs to make a smooth dip for bread sticks and raw veggies. If necessary, add a little more mayonnaise for a creamier texture.

Make Ahead Tip:

Egg salad mixture can be prepared and chilled several hours ahead or overnight.