Name: Chopped egg salad on salt and vinegar crisps
Total time: 30 min
Yield: Makes 32
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

Chopped Egg Salad Canapé Recipe on Crisps

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.