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    You are in: Home / Recipes / Egg Salad Cornucopias Recipe
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    Egg Salad Cornucopias

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Cecily Parsley's Note:

    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...)

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    Units: US | Metric


    1. 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. 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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    Nutritional Facts for Egg Salad Cornucopias

    Serving Size: 1 (149 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 323.1
    Calories from Fat 220
    Total Fat 24.5 g
    Saturated Fat 8.8 g
    Cholesterol 452.1 mg
    Sodium 428.7 mg
    Total Carbohydrate 6.6 g
    Dietary Fiber 0.2 g
    Sugars 2.6 g
    Protein 18.4 g

    The following items or measurements are not included:


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