Egg mayo mini rolls

  • makes 6
  • Easy

An ingenious way to to make egg mayonnaise interesting again. These egg mayo mini rolls are topped with smoked herring onuga, perfect for a tea party or a picnic.





  • eggs 2, at room temperature
  • butter ½ tbsp
  • mayonnaise 2 tbsp
  • white mini rolls 6
  • Onuga 1 jar, optional (available at supermarkets)


  • Step 1

    Boil the eggs for 6 minutes from cold (turn the water to a simmer once it boils or your eggs might crack). Run them under cold water as soon as they are done to cool them down and stop black rings forming around the yolks.

    Mash together with the butter as finely as you can. Add the mayonnaise and season well. Split the rolls, fill with the egg and top each with a spoonful of onuga.

Nutritional Information

  • Kcals 160
  • Carbs 16.6g
  • Protein 6.1g
  • Fat 8.1g
  • Salt 0.74g
  • Saturates 2g
  • Fibre 0.6g