Egg mayonnaise salad on cocktail rolls or baguette slices will make a delicious tray of finger food for your next gathering.
L
Lynn Cole
2 people made this
Ingredients
Serves: 10
7 eggs, hard-boiled
5 tablespoons mayonnaise, homemade or bought
1 teaspoon anchovy essence
Freshly ground black pepper
10 cocktail rolls (about 8 cm long), or 20 slices baguette, 1 cm thick
90 g butter, softened
1/2 punnet salad cress
Directions Preparation:30min › Ready in:30min
Shell and finely chop the eggs. Put them into a bowl and carefully mix in the mayonnaise and anchovy essence. Season well with the pepper.
Cut each roll, if using, in half horizontally and spread the rolls or baguette slices with butter. Spread the egg mixture on top and garnish with salad cress.