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: 25 mins
• 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

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.