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Egg mayo and pickled onion rye bites
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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.
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
Typical values per serving:
Per bite 173kJ
This recipe was first published in November 2019.