Egg Salad Cornucopias

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READY IN: 25mins
Recipe by Cecily Parsley

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...)

Ingredients Nutrition


  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.

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