Salami-Egg Canapes

Name: Salami-Egg Canapes
Ingredients: 5 large eggs; Ice; 6 ounces sliced spicy salami; 1/4 cup mayonnaise; 2 tablespoons Dijon mustard; 5 cornichons, plus thinly sliced cornichons for garnish; 8 thin slices of German dark wheat breadcrusts removed, toasted and cut into 1 1/2-inch squares; Capers and chopped fresh herbs, for garnish

8 ingredients

7 steps

Ingredients

5 large eggs
Ice
6 ounces sliced spicy salami
1/4 cup mayonnaise
2 tablespoons Dijon mustard
5 cornichons, plus thinly sliced cornichons for garnish
8 thin slices of German dark wheat breadcrusts removed, toasted and cut into 1 1/2-inch squares
Capers and chopped fresh herbs, for garnish

Directions

1

In a medium saucepan, cover the eggs with cold water and bring to a boil; cook over moderate heat for 10 minutes.
2

Drain the eggs and immediately fill the pan with cold water.
3

Add ice and let the eggs stand until chilled.
4

Drain the eggs, peel and coarsely chop.
5

In a food processor, combine the eggs, salami, mayonnaise, mustard and whole cornichons; pulse until smooth.
6

Spread the salami mixture on the toast squares.
7

Garnish with the sliced cornichons, capers and herbs and serve.