Chopped egg salad on salt and vinegar crisps
Makes 32
Easy
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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
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- 4 eggs
- 8 tbsp mayonnaise
- 40g pickled silverskin onionsfinely chopped
- 40g cornichonsfinely chopped
- ½ shallotfinely chopped
- a generous pinch ground white pepper
- 1 large pack salt and vinegar crisps
- a punnet cresssnipped
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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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Put the mayonnaise into a bowl and mix in the onions, cornichons, shallot, white pepper and a pinch of salt.
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Spread the crisps on a large platter and spoon some of the egg salad onto each crisp. Arrange the cress on top.
