Chopped egg salad on salt and vinegar crisps
- Preparation and cooking time
- Total time
- Easy
- Makes 32
Skip to ingredients
- 4 eggs
- 8 tbsp mayonnaise
- 40g pickled silverskin onionsfinely chopped
- 40g cornichonsfinely chopped
- ½ shallotfinely chopped
- a generous pinch ground white pepper
- 1 large pack salt and vinegar crisps
- a punnet cresssnipped
Method
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.
