Egg salad on salt and vinegar crisps

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Step 1

Put the eggs into a pan of simmering water, cook for 8 minutes then drain and run under cold water until cold. Peel and chop into large pieces.

Step 2

Put the mayonnaise into a bowl and mix in the onions, cornichons, shallot, white pepper and a pinch of salt.

Step 3

Spread the crisps on a large platter and spoon some of the egg salad onto each crisp. Arrange the cress on top.