Rye bread bites with eggs and asparagus
The delicious egg salad with crispy asparagus pairs incredibly well with rye bread. These rye bread bites taste amazing and will delight your guests – and if you haven't made your own mayonnaise before, today is a great opportunity. It's easier than you think. This recipe doesn't meet the whole grain logo requirements, but it's a good opportunity to incorporate whole grains into your daily routine.
Ingredients
- 4 egg
- 4 green asparagus
- 4 Slices Whole grain logo-marked rye bread
- Optionally, fresh parsley, dill, or chervil.
Mayonnaise
- 1 pasteurized egg yolk
- 1 tsp Dijon mustard
- 1,5 dl sunflower oil
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp ginger powder
- 1,5 tsp mild curry
Instructions
- Boil the eggs for 7 minutes. Cool the eggs while making the mayonnaise.
- Put the egg yolk and Dijon mustard in a bowl and stir together with 1 tablespoon of sunflower oil. Let the ingredients sit in the bowl for a few minutes to reach the same temperature.
- Then whisk the egg, mustard, and oil (with a whisk), adding a little more oil while whisking. Slowly add more oil, and you will see the mayonnaise begin to thicken.
- Continue adding oil until the mayonnaise reaches the desired thickness.
- Now add curry, salt, sugar, and ginger powder, and gently stir the ingredients into the mayonnaise.
- If the mayonnaise doesn't have a light yellow color yet, add a little extra curry.
- Peel the 4 eggs, cut them into small, fine pieces, and gently stir them into the mayonnaise.
- Rinse the asparagus and snap or cut off the tough ends. Heat a pan (or grill) with a little oil and cook the asparagus until tender but still crisp, about 1-2 minutes on each side.
- Cut the rye bread into smaller triangles or use a cutter. Use a teaspoon to place the egg salad on the bread and top with the grilled asparagus, a little pepper, and optionally some fresh herbs.
- Tip: You can of course easily substitute the recipe with store-bought mayonnaise.