Egg Salad Wonton Cups Recipe
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.
- 36 wonton wrappers
- 3 cups prepared egg salad
- 1/3 cup chopped green onions
- 1/3 cup shredded carrot
- 10 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 9 cherry tomatoes, quartered
- Parsley sprigs
- 1. 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.
- 2. 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.
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