Egg Salad Cornucopias Recipe

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Egg Salad Cornucopias
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Ingredients:

Directions:

  1. In a large bowl, stir together mayonnaise and mustard. Gently fold in eggs, cheese and scallions until just mixed. For each cornucopia, place crepe; best-looking side down, or board or plate and fold in half to form a semicircle.
  2. Place lettuce leaf on crepe. Bring corners of crepe together and overlap, forming a cone shape. Secure with decorative cocktail picks or toothpicks. repeat process with remaining crepes. Use a small spoon or spatula to fill each cornucopia with egg-salad mizture.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 366.81 Kcal (1536 kJ)
Calories from fat 279.59 Kcal
% Daily Value*
Total Fat 31.07g 48%
Cholesterol 400.48mg 133%
Sodium 399.31mg 17%
Potassium 259.38mg 6%
Total Carbs 2.82g 1%
Sugars 1.66g 7%
Dietary Fiber 0.72g 3%
Protein 18.59g 37%
Vitamin C 2.9mg 5%
Iron 1.8mg 10%
Calcium 208.7mg 21%
Amount Per 100 g
Calories 187.79 Kcal (786 kJ)
Calories from fat 143.13 Kcal
% Daily Value*
Total Fat 15.9g 48%
Cholesterol 205.02mg 133%
Sodium 204.42mg 17%
Potassium 132.79mg 6%
Total Carbs 1.44g 1%
Sugars 0.85g 7%
Dietary Fiber 0.37g 3%
Protein 9.52g 37%
Vitamin C 1.5mg 5%
Iron 0.9mg 10%
Calcium 106.8mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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