Olive Magazine
Chopped Egg Salad Canapé Recipe on Crisps

Chopped egg salad on salt and vinegar crisps

Published: November 29, 2019 at 4:39 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 32

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 coronation eggs, blinis, pork belly canapés and more Christmas canapé ideas.

Ingredients

  • 4 eggs
  • 8 tbsp mayonnaise
  • 40g pickled silverskin onions, finely chopped
  • 40g cornichons, finely chopped
  • ½ shallot, finely chopped
  • a generous pinch ground white pepper
  • 1 large pack salt and vinegar crisps
  • a punnet cress, snipped

Method

  • 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.

  • STEP 2

    Put the mayonnaise into a bowl and mix in the onions, cornichons, shallot, white pepper and a pinch of salt.

  • STEP 3

    Spread the crisps on a large platter and spoon some of the egg salad onto each crisp. Arrange the cress on top.

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