- 1 box (1.9 oz.) mini phyllo shells, such as Athens
- 4 hard-boiled eggs
- 2 tablespoons mayo
- 2 teaspoons fresh lemon juice
- Hot smoked paprika
Crisp shells in 350° oven for 5 minutes; let cool. In food processor, puree eggs, mayo and lemon juice; season. Fill shells with egg mixture; sprinkle with paprika.