22. April 2026
Prawn and Egg Vol-Au-Vents
🍤 The Ultimate Retro Prawn and Egg Mayonnaise Centrepiece
Forget the tired picnic salad; we're elevating this classic 80's buffet smash hit into a showstopping masterpiece. This isn't just a dish—it's culinary nostalgia with a contemporary twist. At its heart is a rich, luxurious mayonnaise base that perfectly marries the succulent bite of sweet prawns with the creamy, satisfying crumble of chopped egg.
Ingredients (to share)
- 200g Cooked Prawns
- 3 eggs
- 1 tbsp chopped parsley
- 2 tbsp whole-egg mayonnaise
- 6 large Vol-Au-Vent Cases
- Sprigs of rocket, to garnish
- Lettuce leaves, optional, to serve
- Sea salt & Ground Black Pepper
Instructions
- Place the vol-au-vent cases into an oven 180 degress and bake for 15-20 minutes.
- Once cooled you can start to fill.
- Chop up the prawns and add some mayonnaise to a bowl.
- Boil 3 egg, run under cold water then peel and add to bowl.
- Mash all the ingredients together and season with salt and pepper
- Place spoonfuls of the mixture into each vol-au-vent case.
- Garnish with a sprig of parsely and a few sprigs of rocket.