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.


  • 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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating