Egg Salad Cornucopias

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.