Salami-Egg Canapes

1. 1

   In a medium saucepan, cover the eggs with cold water and bring to a boil; cook over moderate heat for 10 minutes.

2. 2

   Drain the eggs and immediately fill the pan with cold water.

3. 3

   Add ice and let the eggs stand until chilled.

4. 4

   Drain the eggs, peel and coarsely chop.

5. 5

   In a food processor, combine the eggs, salami, mayonnaise, mustard and whole cornichons; pulse until smooth.

6. 6

   Spread the salami mixture on the toast squares.

7. 7

   Garnish with the sliced cornichons, capers and herbs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.