Egg Salad Party Canapes with Ham, Salami, Cucumber and Olives
These easy egg salad party canapes are a beautiful addition to any appetizer table. Soft white bread is topped with creamy homemade egg salad, savory salami, delicate slices of ham, crisp cucumber and green olives. They are colorful, delicious, easy to assemble and perfect for parties, holidays and special gatherings.
Categories: SNACKS
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Ingredients
- 8 small squares of soft white sandwich bread, crusts removed
- 4 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 slices of beef salami
- 8 slices of cooked beef ham
- 8 thick slices of fresh cucumber
- 8 large green olives, pitted
- 8 wooden cocktail picks
Cooking Instructions
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01
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10 to 11 minutes until fully hard-boiled.
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02
Transfer the cooked eggs to a bowl of ice water. Let them cool for about 5 minutes, then peel and pat dry.
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03
Finely chop the hard-boiled eggs and place them in a mixing bowl. Add mayonnaise, Dijon mustard, chopped chives, salt and black pepper. Mix gently until creamy while keeping some small pieces of egg for texture.
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04
Cut the sandwich bread into 8 evenly sized squares, removing the crusts. Arrange the bread pieces on a serving platter.
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05
Spread a generous, even layer of egg salad over each bread square. Keep the mixture within the edges of the bread to make the appetizers neat and easy to handle.
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06
Fold or gently roll each slice of salami and place one on top of the egg salad on each bread square.
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07
Fold each slice of ham into a loose roll and place it directly on top of the salami.
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08
Place one thick cucumber slice on top of each ham roll. Pat the cucumber dry with paper towels before assembling to prevent excess moisture.
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09
Place one green olive on top of each cucumber slice. Secure the layers by inserting a wooden cocktail pick vertically through the olive and the stacked ingredients.
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10
Arrange the finished canapes neatly on a white serving platter. Refrigerate for 15 to 20 minutes if desired, then serve chilled or slightly cool.
Chef notes
Use fresh, soft sandwich bread for the best texture and a neat presentation. Allow the hard-boiled eggs to cool completely before mixing the egg salad. Avoid adding too much mayonnaise because the egg salad should be creamy but firm enough to stay on the bread. Pat cucumber slices dry with paper towels to prevent the bread from becoming soggy. Choose thinly sliced ham and salami so they can be folded or rolled easily. You can prepare the egg salad up to 24 hours ahead and keep it refrigerated in an airtight container. For the freshest presentation, assemble the canapes shortly before serving and keep them refrigerated until ready to enjoy.
