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Easter Egg Tart Potato Nests on a white rectangular plate

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


  • 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)


  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.