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Spiced egg & coriander mayonnaise vol-au-vent filling

Follow our recipe for pastry case canapés then fill with curried egg mayo, herbs and a dot of fruity relish

  • Prep: 20 mins
    Cook: 7 mins
  • Makes enough to fill 10 vol-au-vent cases
  • Easy
  • Makes enough to fill 10 vol-au-vent cases
  • Easy
  • Calories 172
  • Carbohydrates 6
  • Saturated Fat 4
  • Sugar 1
  • Protein 3
  • Fat 15
  • Fibre 0
  • Salt 0.3

Nutrition per serving

  • Calories 172
  • Carbohydrates 6
  • Saturated Fat 4
  • Sugar 1
  • Protein 3
  • Fat 15
  • Fibre 0
  • Salt 0.3

Ingredients

  • 10 vol-au-vent cases (see 'goes well with')
  • 3 eggs, hard-boiled and peeled
  • 4 tbsp mayonnaise
  • 2 tsp mild curry powder
  • 4 spring onions, finely chopped
  • 2 tbsp chopped coriander, plus extra to serve
  • squeeze lemon juice
  • mango chutney, to serve

Method

  1. Put the eggs in a bowl and roughly crush into small pieces with a fork. Mix in the mayonnaise, curry powder, spring onions, coriander, lemon juice and some seasoning. Chill until ready to use.

  2. Divide between 10 vol-au-vent cases, sprinkle with coriander leaves and top with a small dollop of mango chutney.

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