fine dining experience

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.