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- Chopped egg salad on salt and vinegar crisps
Chopped egg salad on salt and vinegar crisps
- Adam Bush
Published: November 29, 2019 at 4:39 PM
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Makes 32
Easy
Total time: 30 mins
A star rating of 5 out of 5.2 ratingsRate
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Get inventive with your party food and try this easy all-in-one egg salad and crisps canapé, great for vegetarian guests
Vegetarian
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Serve this chopped egg salad on crisps at a party, then check out our devilled eggs, blinis, pork belly canapés and more Christmas canapé ideas.
Chopped egg salad on salt and vinegar crisps recipe
Ingredients
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4 eggs
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8 tbsp mayonnaise
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40g pickled silverskin onions
finely chopped
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40g cornichons
finely chopped
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½ shallot
finely chopped
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a generous pinch ground white pepper
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1 large pack salt and vinegar crisps
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a punnet cress
snipped
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Method
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step 1
Put the eggs into a pan of simmering water, cook for 8 minutes then drain and run under cold water until cold. Peel and chop into large pieces.
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step 2
Put the mayonnaise into a bowl and mix in the onions, cornichons, shallot, white pepper and a pinch of salt.
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step 3
Spread the crisps on a large platter and spoon some of the egg salad onto each crisp. Arrange the cress on top.
Discover more of our veggie canapés here...
Authors
Adam BushDeputy food editor
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A star rating of 5 out of 5.2 ratings
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