- 2 medium hard-boiled eggs
- 2 teaspoons, butter or dairy free margarine (or suitable mayonnaise (Note 1))
- 2 tsp chives, finely chopped
- 2 – 3 Light Cruskits (buckwheat or Quinoa) or rice cakes
1. Peel and mash hard-boiled eggs with a fork. Stir through butter, margarine or mayonnaise.
2. Spoon egg mixture on each Cruskit and garnish with finely chopped chives.
1) for low chemical follow mayonnaise recipe from RPAH Allergy Friendly Food Cookbook.