Wontons With Curry Egg Salad

A unique taste and look, these filled wonton cups have been a huge success for Fensadlen Inn!

Large wonton wrappers
Mini muffin tins

5-6 hard-boiled eggs
1/2 cup or so of mayonnaise
4 tblsp. powdered curry
Drained capers

Preheat oven to 350. Cut wontons into quarters. Pam entire surface of mini muffin tins. Place quartered wontons into mini muffin tins by pressing them down into each cup. Bake at 350 for 10 minutes, or until tan.
(After baking, wontons can by frozen until needed.)

Chop hard-boiled eggs. Add mayo and curry (taste after 2 or 3 tblsp. of curry so as not to overpower) and stir. Gently stir in drained capers to your liking.

Drop about 1 tsp. of mixture into each baked wonton just before serving. (Wontons will get soggy if they sit with mixture for too long.) Top with edible flower of your choice!

Recipe Summary:
Prep Time: 30 minutes
Cook Time: 10 minutes (wontons)

Other recipes by Fensalden Inn:
Sir Keith
Cranberry Bread
Beer Cheese
Salsa Souffle
Dutch Babies

Recipe Provided By:
Fensalden Inn
Albion, CA

Albion Bed and Breakfast Inns