Chopped Egg Canapé


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.

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