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Egg Salad Wonton Cups Recipe

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Crispy wonton wrappers are a nice contrast to the creamy egg salad in this appetizer from our Test Kitchen. It's a mouthwatering alternative to traditional deviled eggs.

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Egg Salad Wonton Cups Recipe

Prep/Total Time: 20 min.

Yield: 12 Servings

20 20

Ingredients

36 wonton wrappers
3 cups prepared egg salad
1/3 cup chopped green onions
1/3 cup shredded carrot
10 bacon strips, cooked and crumbled
9 cherry tomatoes, quartered
Parsley sprigs

Directions

Coat one side of each wonton wrapper with cooking spray; gently press into miniature muffin cups, greased side down. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
In a large bowl, combine the egg salad, onions and carrot. Stir in the bacon. Spoon about 1 tablespoon into each wonton cup. Garnish with tomatoes and parsley. Yield: 3 dozen.

Originally published as Egg Salad Wonton Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p36

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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