Easter Egg Tart Potato Nests

This Easter egg tart potato nests recipe is a must-have for your Easter table this year! A perfect finger food to share and enjoy with family and friends.

Disclosure: I am participating in the Egg Farmers of Canada campaign managed by  SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.

Why this recipe for Easter Egg Tart Potato Nests works: 

These potato nests are delicious, simple, fresh and look like they came from a fancy cafe.

Crispy on the outside, tender on the inside, herb-infused potato nests topped with a dollop of herb cream cheese and sliced boiled eggs. And to brighten up the flavor, a dill butter mixture is brushed over the tops!

This appetizer or finger food – however you like to call it- is a super comfort combo of potatoes and eggs. Nice shreds of really crispy potatoes with really tender insides. And hard-boiled eggs.

The eggs are layered over this flavor-packed garlic lemon herb cream cheese—but for the record, you can use your favorite type of dip/spread or cream cheese.

To add even an extra layer of flavor, those delicate hard boiled eggs get an extra brushing of melted butter (or olive oil) loaded with fresh dill.

How to make Easter Egg Tart Potato Nests: 

These cute little Easter egg tart potato nests come together in a snap—don’t be fooled by their cuteness! 🙂 I use my standard size muffin pan for the potato nests.

Simply shred your potatoes (you can also use sweet potatoes or a mixture of both) and season them with salt, pepper, fresh parsley and fresh thyme.

Then you’ll pile the potato shreds in the muffin pan cavities while pressing down the center to make a slight dent.

Off they go to bake for 15 mins while you get on with boiling your eggs.

When the potato nests are gold and cooked through, wait a few minutes before removing them from the pan. You may want to line your muffin pan with baking paper if you think your pan may stick.

I usually just brush my pan with olive oil and the potato nests come out just fine.

Remove the muffin pan from the oven and let the potato nests cool for a few minutes before removing them from the pan.

Now spoon a teaspoon of this garlic lemon herb cream cheese in the center of the potato nest and arrange the hard boiled egg slices all around (the cream cheese will help the egg slices to stick to the bottom of the potato nests).

Then place a cherry tomato in the center and a nice sprig of fresh dill for color.

Finish this lovely appetizer with a gentle brushing of fresh dill, fresh parsley and melted butter (or olive oil) over the eggs for an extra load of flavor.

Here’s a tip for perfectly boiled eggs:

Start with local eggs, there’s nothing like fresh and local eggs! Not only do you get higher quality and taste, but you also support the many egg farmers who work hard every day!

Now place your eggs in cold water and bring the water to a boil. Once it starts boiling and rolling, turn off the heat, cover your pot and let the eggs sit in the pot for 15 mins.

Then peel and slice your perfectly boiled hard boiled eggs! Now slice your fabulous eggs into about 1/4 th inch slices. And here’s another tip—don’t slice them too thin because the yolk will separate form the white when trying to arrange the flower pattern.

There’s absolutely no excuse not to prepare these simple potato nests for your Easter brunch this year, share and enjoy them with friends and family 🙂 Now have yourself a fabulous Easter!

Tips for success: 

• Once your potato nests are baked, this with a fork, insert it in the center of the potato nest and you’ll find it tender smooth.
• These Easter egg tart in potato nests can be prepared in advance, but only assembled the same day. So the potato nests and eggs may be prepared a couple days ahead of time. However,  you’ll need to re-crisp the potato nests for 10 mins in a 350-degree oven. No need for the muffin pan, just place them on a baking sheet for re-crisping.
• For cooking the eggs perfectly, place your eggs in cold water and bring the water to a boil. Once it starts boiling and rolling, turn off the heat, cover your pot and let the eggs sit in the pot for 15 mins.

5 from 2 votes

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Easter Egg Tart Potato Nests

This Easter egg tart potato nests recipe is a must-have for your Easter table this year! A perfect finger food to share and enjoy with family and friends.

Course Appetizer

Cuisine American

Keyword Easter egg tart, egg potato nests, potato nests

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12 pieces

Calories 133 kcal

Author Mahy

Ingredients

• 3 large Russet potatoes peeled and shredded ( about 2 1/2 cups in total)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil
• 2 teaspoons fresh thyme leaves
• 1 tablespoon minced parsley leaves
• 1/2 cup garlic lemon herb cream cheese (or plain, or your favorite flavor)
• 6 hard-boiled eggs see cooking tips
• cherry tomatoes
• fresh dill
• Dill brush (optional but recommended)
• 2 teaspoons fresh dill leaves minced
• 1 teaspoon fresh parsley leaves minced
• pinch of salt
• pinch of pepper
• 2 tablespoons melted butter (or olive oil)

Instructions

1. Preheat the oven to 400 degrees F.
2. In a bowl, mix the shredded potatoes with the salt, pepper, olive oil and fresh thyme and parsley.
3. Take your standard size muffin pan and brush the inside of each cavity with olive oil (alternatively you can line it with baking paper).
4. Use a 1/4 cup measuring scoop and take a scant 1/4 cup of the potato mixture and place it in each muffin cavity. Then press the potatoes down with your fingers making sure they stick firmly to the bottom and sides of the muffin pan cavity. Use your thumb, press down in the centre of each potato mixture forming a dent so that after it bakes, you can place the cream cheese mixture inside.
5. Bake the potato nests for about 15 mins until they are golden on the outside and soft in the inside. Remove the muffin pan from the oven and let the potato nests cool for a few minutes before removing them from the pan.
6. In the meantime, prepare the eggs.
7. to boil the eggs: Place your eggs in cold water and bring the water to a boil. Once it starts boiling and rolling, turn off the heat, cover your pot and let the eggs sit in the pot for 15 mins.
8. Slice the eggs into about 1/4th of an inch thick ( if you slice them too thin, the yolk and white might separate during assembling).
9. Remove the potato nests and assemble the appetizer by placing a teaspoon of the cream cheese in the centre of the potato nest and arrange the sliced hard boiled eggs around it in the form of a flower. Place a cherry tomato in the centre, a sprig of fresh dill on the side.
10. To finish off, place all the dill brush ingredients in a small bowl, and use a brush to brush the eggs and tomato with this mixture.
11. Serve and enjoy! 🙂

Recipe Notes

• Once your potato nests are baked, this with a fork, insert it in the center of the potato nest and you’ll find it tender smooth.
• These Easter egg tart in potato nests can be prepared in advance, but only assembled the same day. So the potato nests and eggs may be prepared a couple days ahead of time. However,  you’ll need to re-crisp the potato nests for 10 mins in a 350-degree oven. No need for the muffin pan, just place them on a baking sheet for re-crisping.
• For cooking the eggs perfectly, place your eggs in cold water and bring the water to a boil. Once it starts boiling and rolling, turn off the heat, cover your pot and let the eggs sit in the pot for 15 mins.

Nutrition Facts

Easter Egg Tart Potato Nests

Amount Per Serving (1 serving)

Calories 133 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 108mg36%

Sodium 129mg6%

Potassium 266mg8%

Carbohydrates 10g3%

Protein 4g8%

Vitamin A 330IU7%

Vitamin C 3.5mg4%

Calcium 30mg3%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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