Deviled Ham Cornucopias

My Mom always made these for her "big" parties, and I loved helping create the cute little canapes. A natural for the fall season!

• Ready In: 27 mins
• Yields: 20 cornucopias

Ingredients

• 20  slices  thin  white bread
• 3⁄4 cup mayonnaise
• 1 (4 1/2ounce) can  deviled ham
• 2  large hard-boiled eggs, peeled & chopped
• 1  tablespoon Dijon mustard
•  paprika, for garnish

Directions

1. Cut each slice of bread with a 3" round cookie cutter. Flatten each bread round with a rolling pin, between sheets of waxed paper.
2. Spread flattened bread rounds on both sides with mayonaisse. Roll each one up to form a cornucopia shape, and secure with a toothpick. Place cornucopias onto a parchment-lined baking sheet.
3. Bake at 350%, for 12-15 minutes. Watch carefully to avoid burning. Remove toothpicks, and cool on wire racks.
4. Meanwhile, in a small bowl combine deviled ham, eggs, and mustard. Fill cooled cornucopias with ham mixture, and sprinkle lightly with paprika.