CHEF JEFF — ONE BYTE AT A TIME: Eggs and Ham Crispy Cups

Create petite egg appetizers for a light and tasty spring snack in this recipe from Athens Foods.

Eggs and Ham Crispy Cups

½ cup medium diced cooked ham

3 grated hard boiled eggs

2 tablespoons prepared pesto sauce

2 tablespoons mayonnaise

1 tablespoon minced cilantro

1 teaspoon Dijon mustard

¼ teaspoon salt

15 mini fillo shells (1 box)

Parsley sprigs, for garnish. In a small mixing bowl combine ham, eggs, pesto sauce, mayonnaise, cilantro, Dijon mustard and salt, mixing lightly. Place 1 rounded tablespoon of mixture into each fillo shell. Garnish each shell with a sprig of parsley. Serve immediately.

Yield: 15 appetizers.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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