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Egg Salad Wonton Cups

 Egg Salad Wonton Cups
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.
12 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer