Chopped egg salad on salt and vinegar crisps

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

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

Directions

• 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.