This is my favorite type of recipe – one that is simple and fast, while still creating a fabulous presentation.  I made this appetizer using a recipe featured on However, I doubled the original recipe because I always have a crowd to feed, and mixed in some additional ingredients to add some brightness to the flavor of the dish.



  • 2 boxes  (1.9 oz.) mini phyllo shells (I found some at Vons.)
  • hard-boiled eggs
  • 1/4 cup mayo
  • 1-2 Tablespoons Dijon mustard, depending on your preference
  • Fresh juice of 1 lemon
  • 1/4 teaspoon dill weed (fresh or dried)
  • Freshly ground salt & pepper to taste
  • Sweet or smoked paprika to garnish


  1. Crisp shells in 350 degrees degree oven for 5 minutes; let cool.
  2. In food processor, puree eggs, mayo, Dijon, lemon juice, and dill weed.
  3. Season with salt & pepper and blend until well incorporated.
  4. Using a rubber spatula, put egg mixture into a zip lock bag, seal well, and clip off one corner with kitchen scissors.
  5. Pipe egg mixture into shells; sprinkle with paprika.
  6. Serve immediately.  Makes 30.


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