Chopped Egg Salad Canapé Recipe on Crisps

Chopped egg salad on salt and vinegar crisps

  • makes 32
  • Easy

Get inventive with your party food and try this easy all-in-one egg salad and crisps canapé, great for vegetarian guests


Serve this chopped egg salad on crisps at a party, then check out our devilled coronation eggsblinis, pork belly canapés and more Christmas canapé ideas.



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