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Easy Egg & Cress Mini Tortilla Cups

This easy egg & cress mini tortilla cups recipe makes a gorgeous kids party food idea for tea parties, picnics or a fairy themed party!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Party Food
Cuisine: British, Vegetarian
Servings: 12 flower cups
Author: Grace Hall


For the mini tortilla cups:

  • 2-3 to rtilla wraps
  • 1 Tbsp olive oil

For the egg mayo:

  • 3 large eggs
  • 1 Tbsp light mayonaise
  • 1 Tbsp salad cream
  • handful cress


  • Start by boiling the eggs for 7 minutes until hard boiled. Once the eggs are cooked, immediately remove from the saucepan and transfer to a bowl of very cold water to cool.
  • Whilst the eggs are cooking and cooling, make the mini tortilla cups. Preheat the oven to 180°C (Gas mark 4/350°F). Lightly oil a 12 hole muffin tin with some of olive oil.
  • Using a large flower shaped cutter, cut out 12 flower shapes from the tortilla wraps. If you don’t have a flower cutter, a large circle cutter would also work.
  • Push a tortilla flower into each oiled hole in the muffin tin to form a cup. Brush each tortilla cup with the rest of the oil.
  • Bake in the preheated oven for 5-10 minutes until the cups are just starting to crisp up and brown around the edges. Do keep a close eye on them as they cook because they can burn very easily.
  • Once cooked, remove the tortilla cups from the oven. Some of the cups may have puffed up a little while cooking, if so, push them down gently with the back of the spoon whilst still warm to form a cup again.
  • Leave the cups in the muffin tin for a couple of minutes until cool enough to handle, then remove to finish cooling on a wire rack.
  • Whilst the cups are cooling, return to the cooled eggs to make the egg mayo.
  • Peel the hard boiled eggs and discard the shells. Roughly mash the eggs with the back of a fork.
  • Once mashed, add the light mayo and salad cream and mix together with the egg.
  • Harvest your cress from the fairy garden by cutting the top halves of the cress off with scissors. Add the cress to the egg mayo mixture, reserving a little for garnishing. Mix the cress into the egg mayo.
  • Spoon dollops of the egg mayo & cress into the cooled mini tortilla cups.
  • Garnish each cup with a little more of the cress, then serve immediately.


Note: If preparing in advance, add the egg mayo and cress to the tortilla cups just before serving to ensure that the cups remain crunchy.