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Deviled Egg and Pepperoni Cups




Source of Recipe


Judy's Recipe
Deviled Egg & Pepperoni Cups
Makes 24 servings

3 hard-cooked eggs, finely chopped
3 T. mayonnaise
2 T. minced green onion
2 t. minced parsely
1 t. prepared mustard
¼ t. Worcestershire sauce
1/8 t. salt
10 thin slices pepperoni, finely chopped
24 Petite Toast Cups, recipe follows
1/3 c. finely grated Swiss cheese

In a medium bowl, combine eggs, mayonnaise, onion , parsley, mustard, Worcestershire sauce, salt and pepperoni. Pre heat oven to 350º. Spoon egg mixture evenly into toast cups. Arrange filled toast cups on an ungreased baking sheet, Sprinkle cheese evenly over filling. Bake 10 to 15 minutes in preheated oven until cheese melts. Serve warm.