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Prawn with egg mayonnaise open sandwich
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3 hard-boiled eggs, peeled and roughly chopped
¼ tspdijon mustard
1 tbsp mayonnaise
4 thin slices dark rye bread, buttered
2 tomatoes, sliced
200g cooked and peeled prawns
4 thin slices lemon
1 tbsp finely chopped chives
1. Mix the chopped egg with the mustard and mayonnaise; season. Divide the egg mixture between the rye bread and top with the tomatoes and prawns. Garnish with the lemon slices and chives.
This recipe by Bronte Aurell of London’s Scandinavian Kitchen first appeared in Waitrose Kitchen magazine, April 2015. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in April 2015.