Place your eggs into a large pot. Fill the pot with just enough water to fully cover the eggs. Cover with lid, and wait for the water to boil. Let the water boil for 7 minutes, and then remove from heat, and let the eggs sit for 4 minutes.
Preheat oven to 350 degrees. Using a 12-serving muffin/cupcake tin, line each tin with two wonton wrappers, laying them on top of one another creating a star shape. Be sure to push them down, to ensure the wrapper is secured into the cup shape. Cook the cups in the oven for 8-10 minutes until golden-brown.
Peel and clean your eggs. Using a food processor or potato masher breakdown the eggs but don’t mash too much.
Next, add the mayonnaise, mustard, Cajun seasoning, black pepper and salt. If you are using a food processor, be sure to blend these by hand, so the egg salad doesn’t become over blended. Allow the egg salad to chill in the refrigerator for at least 30 minutes before serving.
How to Assemble:
The best thing about this recipe is it can be made in advance and assembled the day you want to serve it! The filling and wonton cups will hold for a few days.
Fill the wonton cups with two heaping spoonsful of egg salad. Sprinkle a little Paprika on top. Next sprinkle some bacon bits and tomatoes. Finish the cup with a few chives
*You caught me, there’s no lettuce in my BLT, but the chives look the part.
Lisa’s Notes: Genna Preston from Raleigh entered this creative appetizer in the Incredible! Egg Salad Recipe Contest at the 2017 NC State Fair and took home the blue ribbon. Perfect for March Madness!