More Holiday Appetizers: Salami & Egg Canapes

I love egg salad. My secret recipe will be revealed now.

Hard boiled eggs mixed with Hellman's mayo, a dab of Gulden's spicy brown mustard, some pickle relish, salt & pepper.
Why do people always rave about it and ask what's in it? Because it's simple and good.

So now you know my secret recipe.

So you can imagine how excited I was when I saw Food & Wine's article on Kurt Gutenbrunner, the Austrian chef/owner of Wallse in NYC. He has a new book out called Neue Cuisine, The Tastes of Vienna.

Here, he mixes salami and cornichons w/ egg salad and swipes on toast rounds. SOLD.

This is great for your Thanksgiving appetizer cocktail hour, or eaten for breakfast or lunch on some good Jewish rye.

Salami & Egg Canapes: (adapted from Food & Wine)

5 large eggs
4 ounces sliced spicy salami
3 heaping tbsp mayonnaise (about 1/4 cup)
2 scant tablespoons Dijon mustard
5 cornichons
capers and fresh parsley or chives for garnish
8 slices of dark wheat or rye bread, crusts removed, toasted and cut into 2 1/2" rounds with a pastry cutter

Boil the eggs 11 minutes (that's how long I like to cook my eggs). Run under water and peel.

Add the rest of the ingredients with the eggs to a food processor and pulse a few times until combined, but still chunky and you can still see the pieces of salami.

Spread on the toast rounds and top with sliced cornichons, capers and herbs, or whatever else you like.

And you can make yummy little sandwiches with the leftovers!

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P.F. said…
I can do this!!! I will be making these for Thanksgiving.....thanks for all your great holiday menu are inspiring Stacy!
Anonymous said…
You just saved me! I needed something besides my usual deviled eggs and I love the idea of salami in there. Thanks!
Joanne said…
So you're basically an egg salad genius, is what you're telling me!
I want this for lunch tomarrow, yum!
kim said…
This reminds me of my Italian grandmothers Easter appetizer

Slice of Genoa or hard salami, cut thickly

scoop of freshest ricotta you can get
half a hard boiled egg on top of cheese
Slice of lemon on top of that

Squeeze lemon and salt and pepper over, eat with fork and knife.

Sounds odd, tastes INCREDIBLE
Eileen said…
Beautiful canap├ęs, Stacey. I'm going to make these at some point in the upcoming weeks.
Liz said…
We made these yesterday for Thanksgiving and everyone loved them! Thank you!!