Mini egg mayonnaise and caviar sandwiches

Mini egg mayonnaise and caviar sandwiches

These mini sandwich canapés are filled with a luxurious combination of creamy egg mayonnaise and salty caviar.
  • Cooking:
  • Serves: 10 persons



  1. Step 1

    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 
  2. Step 2

    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 
  3. Step 3

    Using a cutter - approximately 4cm in diameter, although any small cutter will do - cut circles of the bread, avoiding the crusts 
  4. Step 4

    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 
  5. Step 5

    Top each sandwich with some chopped chives before serving