From Chef Lesli Sommerdorf for Harmons
8 eggs, cold
1 sheet puff pastry, thawed
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon course ground mustard
2 tablespoons minced celery
1/2 teaspoon ground cayenne
Fresh snipped chives
Salt and freshly ground white pepper
Fill a large saucepan with water and bring to a boil. Using a slotted spoon, carefully lower each egg into the bowling water. Bring the water back to a boil, reduce the heat to low, cover, and let cook, until yolks are hard-cooked, 11-13 minutes.
Fill a large bowl with ice water. Using the slotted spoon, transfer each egg to the ice water. Let sit for 15 minutes.
Meanwhile, preheat the oven to 375 degrees and line a baking sheet with parchment paper or a silicone mat.
Place the puff pastry sheet on the prepared baking sheet. Using a dull knife, cut the pastry in half horizontally and then cut vertically to make 8 total squares. Move the squares so they are not touching and, using a fork, prick several holes in each square. Bake until golden brown, 10-15 minutes. Let cool completely.
Crack 1 egg several times on a hard work surface. Under running water, carefully peel the shell from the egg. Transfer the egg to a plate or cutting board lined with a paper towel. Repeat with the remaining eggs.
Using an egg slicer or chef’s knife, coarsely chop the eggs. Transfer to a large bowl. Add the mayonnaise, sour cream, mustard, celery, cayenne, chives, salt and pepper. Using a spatula, carefully combine the ingredients.
Place 1 puff pastry square on each plate. Place the egg salad mixture in the center of each square, dividing it evenly. Set the remaining square on top of or to the side of each portion of egg salad.