Mini egg mayonnaise and caviar sandwiches
These little sandwiches look stunning and make perfect canapés as they can be eaten in a couple of bites. They're filled with comforting egg mayonnaise and salty caviar - a luxurious combination! You could also top them with a small tangle of cress, instead of the chives.
Ingredients
Metric
Imperial
- 6 Freshlay Farms Golden Yolker® eggs
- 100g of caviar
- 8 slices of white bread
- 4 tbsp of mayonnaise
- 1 tbsp of chopped chives
- 1 pinch of white pepper
- 1 tsp malt vinegar
- sea salt to season
Equipment
- 4cm round cutter
Method
Place the eggs in a saucepan and cover with cold water. Bring to the boil, then cook for 4 minutes. Drain, and transfer to a bowl of cold water
Once the eggs have cooled a little, peel them and transfer them to a bowl with the mayonnaise, white pepper, vinegar and some salt. Mash everything together until you have a creamy mixture
- 4 tbsp of mayonnaise
- 1 tsp malt vinegar
- 1 pinch of white pepper
- sea salt to season
Using a cutter - approximately 4cm in diameter, although any small cutter will do - cut circles of the bread, avoiding the crusts
- 8 slices of white bread
Once the egg mayonnaise mixture is completely cool, place a circle of bread inside the cutter, topping with a layer of caviar followed by a layer of egg mixture. Close the sandwich with a second circle of bread, then transfer to a plate before removing the ring. Repeat with the remaining ingredients
- 100g of caviar
Top each sandwich with some chopped chives before serving
- 1 tbsp of chopped chives
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