Egg salad canapés
30 minutes
Egg mayonnaise salad on cocktail rolls or baguette slices will make a delicious tray of finger food for your next gathering.
Lynn Cole
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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.
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