Name: Spiced egg & coriander mayonnaise vol-au-vent filling
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: Makes enough to fill 10 vol-au-vent cases
Cuisine: French
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

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Spiced egg & coriander mayonnaise vol-au-vent filling

Spiced egg & coriander mayonnaise vol-au-vent filling

Good Food team

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Makes enough to fill 10 vol-au-vent cases

Easy

Prep: 20 mins

Cook: 7 mins

A star rating of 5 out of 5.3 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal172
fat15g
saturates4g
carbs6g
sugars1g
fibre0g
protein3g
salt0.3g

low

Method

step 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.
step 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

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A star rating of 5 out of 5.3 ratings

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