Egg salad canapés

Egg salad canapés


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

Lynn Cole

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

Preparation:30min  ›  Ready in:30min 

  1. 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.
  2. 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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