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.
4 free range Glenballyeamon eggs, boiled & cooled
Fresh mayonnaise (see earlier post for recipe)
1 packet of Tony's Griddle Goods Peri peri soda farls
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.