Egg Salad Cornucopias
"I have had this on a card as long as I can remember, one the first recipes I ever clipped and saved. Elegant yet fairly simple party food, without a lot of exotic ingredients (not that there's anything wrong with a lot of exotic ingredients...)"
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 72 inches crepes
- 1⁄2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 12 hard-boiled eggs, shelled and finely chopped
- 1 cup shredded old cheddar cheese
- 1⁄4 cup sliced scallion
- 1 leaf lettuce, 12 leaves
directions
- In a large bowl, stir together mayonnaise and mustard. Gently fold in eggs, cheese and scallions until just mixed. For each cornucopia, place crepe; best-looking side down, or board or plate and fold in half to form a semicircle.
- Place lettuce leaf on crepe. Bring corners of crepe together and overlap, forming a cone shape. Secure with decorative cocktail picks or toothpicks. repeat process with remaining crepes. Use a small spoon or spatula to fill each cornucopia with egg-salad mizture.
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RECIPE SUBMITTED BY
<p>Left to my own devices, I could happily live on appetizers, dim sum, sandwiches and side salads .I gravitate toward a low-fat, clean eating, graze-as-you-go way of life. I am no longer entirely left to myself, as it happens. My partner and my picky teenager each have their different tastes. Quite a challenge.</p>
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