Egg Salad Cornucopias

• 72 inches crepes
• 12 cup mayonnaise
• 1 tablespoon Dijon mustard
• 12 hard-boiled eggs, shelled and finely chopped
• 1 cup shredded old cheddar cheese
• 14 cup sliced scallion
• 1 leaf lettuce, 12 leaves

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

crepes, mayonnaise, mustard, eggs, cheddar cheese, scallion, leaf lettuce

Taken from www.food.com/recipe/egg-salad-cornucopias-395413 (may not work)