Egg Salad Wonton Cups Recipe

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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.
Recommended: 26 Muffin Cup Recipes
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

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

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

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