Peri peri soda bread with Glenballyeamon free range egg mayonnaise

Serves 12 as a canapé

 This is one of the six canapé dishes we made as part of my North Coast Summer #AperoClub. It uses local eggs and locally made soda bread. The creaminess of the egg mayonnaise goes beautifully with the spicy kick of the peri peri soda bread.

Ingredients

4 free range Glenballyeamon eggs, boiled & cooled

Fresh mayonnaise (see earlier post for recipe) 

1 scallion

Fresh chives

Seasoning

1 packet of Tony's Griddle Goods Peri peri soda farls

Smoked paprika

Method

Peel the eggs and mash in a bowl. 

Mix the eggs with mayonnaise, chopped scallion and chives, salt and pepper. 

Split the two soda farls and griddle the four pieces to toast in a dry pan. 

Cut the toasted farls into threes so you have twelve pieces.

Spread the egg mayonnaise onto the toasted soda pieces and sprinkle with some smoked paprika and chives.

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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