Not only is this an economical meal, it is a fun and tasty way to prepare and serve egg salad...something to remember when you have an abundance of hard-cooked eggs on hand after Easter!

Egg Salad Pizza Cones

1/4 cup bottled reduced-fat creamy Italian salad dressing
1/2 teaspoon Italian seasoning, crushed
6 hard-cooked eggs, chopped
1/4 cup sliced green onions with tops
1/4 cup minced pepperoni
6 plain, flat-bottomed ice cream cones
Chopped mushrooms, green peppers, black olives as desired
3/4 cup pizza sauce
2 tablespoons grated Parmesan cheese

1. In medium bowl, stir together dressing and seasoning. Stir in eggs, onions and pepperoni. Cover and refrigerate until ready to serve.
2. To serve, scoop about 1/3 cup of the mixture into each cone. Top with about 2 tablespoons pizza sauce and mushrooms, peppers and olives as desired. Sprinkle each with about 1 teaspoon cheese.

Makes 6 servings.

Recipe and photograph provided courtesy of the American Egg Board.