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    Egg mayo and pickled onion rye bites

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    Egg mayo and pickled onion rye bites

    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes

    Makes: 30


    ½ medium onion, finely diced
    ½ tbsp red wine vinegar
    5 slices German-style rye bread
    240g pot essential Waitrose Egg Mayonnaise Deli Filler
    1 tbsp nonpareille capers, drained
    ½ x 20g pack fresh dill, finely chopped


    1. Preheat the oven to 200˚C, gas mark 6. Put the onion in a small bowl, then cover with the vinegar and a pinch of salt. Set aside to pickle. Cut each slice of bread into 6 pieces. Put on a baking tray and toast in the oven for 5 minutes. Set aside to cool.

    2. In a small bowl, mix the egg mayonnaise with ½ of both the capers and dill. Just before serving, spoon a little egg mixture onto each piece of toast. Top with drained red onion and the remaining capers and dill. Serve straight away. 

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    This recipe first appeared in Waitrose & Partners Food Cocktails and Canapes supplement, December 2019 issue. Download the Waitrose & Partners Food app for the full issue


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