Egg Salad Wonton Cups Recipe
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
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 bowl, combine the egg salad, onions and carrot; mix well. stir in the bacon. Spoon about 1 tablespoon into each wonton cup. Garnish with tomatoes and parsley. Yield: 3 dozen.