- Prep Time:
- 15 min
- 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
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.
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.