Egg salad canapés
Be the first to make this!
Egg mayonnaise salad on cocktail rolls or baguette slices will make a delicious tray of finger food for your next gathering.
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
- 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.
Write a review
Click on stars to rate