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Chopped Egg Canapé, a Classy but Affordable Appetizer
This dish, which is really just a fancy egg salad, draws on the flavors in tangy Devilled Eggs, but is easier to make. It goes with crackers, baguette bread slices, or wedges of pita bread.
8 eggs, hard boiled
4 tablespoons each, finely minced red and green bell peppers (part for
garnish)
2 teaspoons finely minced green onion (green and white part)
4 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons vinegar
2 teaspoons prepared horseradish
1 teaspoon sugar
1/2 teaspoon salt, plus to taste
1/4 teaspoon ground black pepper
Pinch of cayenne
Paprika for garnish
Shell and rinse hard-boiled eggs. Break them up thoroughly in a
bowl with a fork. Add half each of the red and green minced bell peppers
(reserving the rest). Mix in all the other ingredients. Taste for salt and
other seasonings. Add a little of whatever seems low. Chill, covered until
ready to serve.
Place in serving dish or on a platter. Sprinkle with a little
paprika plus the reserved minced red and green bell pepper.
Serve with crackers, Melba toast, thinly sliced baguette, or
vegetable crudités.
