Ingredients:

2 sheets puff pastry, thawed
6 hard-boiled eggs, peeled
2 Tbsp (30 mL) mayonnaise
1 Tbsp (15 mL) Dijon mustard
¼ cup (60 mL) pickles, finely chopped
2 green onions, minced
¼ cup (60 mL) crumbled cooked bacon
¼ cup (60 mL) shredded cheddar cheese
1 tsp (5 mL) hot sauce (optional, for a mild kick)
¼ tsp (1 mL) paprika
Salt and black pepper, to taste
1 egg, beaten (for egg wash)

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Make the filling: Cook the hard-boiled egg and peel. Once cooled, chop small. Stir together mayonnaise, Dijon mustard, pickles, bacon, cheddar cheese, green onions, hot sauce (if using) and paprika. Fold in the chopped eggs. Season with salt and pepper. The texture should be creamy but scoopable.

Assemble the pastries: Roll out the puff pastry on a lightly floured surface and cut into 3-inch squares. Brush the edges with egg wash. Spoon a tablespoon of filling into the center of each square. Fold diagonally into triangles or over into rectangles and press edges with a fork to seal.

Brush with egg wash and sprinkle lightly with cheddar if desired.

Bake for 12–15 minutes, or until golden and puffed.

Cool slightly, then serve with ranch, spicy mayo or your favourite dips.

Serves: 18

Nutrients per serving:

Calories: 212
Carbohydrate: 13 g
Fibre: 1 g
Protein: 6 g
Fat: 15 g
Sodium: 181 mg