Spiced egg & coriander mayonnaise vol-au-vent filling

Spiced egg & coriander mayonnaise vol-au-vent filling

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 7 mins

Skill level

Easy

Servings

Makes enough to fill 10 vol-au-vent cases

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
172
protein
3g
carbs
6g
fat
15g
saturates
4g
fibre
0g
sugar
1g
salt
0.3g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, June 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips