Mini egg mayonnaise and caviar sandwiches

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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. 

First published in 2022





  • 4cm round cutter



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 


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 


Top each sandwich with some chopped chives before serving 

First published in 2022

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