Egg Salad – Vol au Vent

Product Description

Egg Salad – Vol au Vent

Sales Channel

Not for sale as a wholesale bulk item to select customers on Vivre Gourmet

Used In Following Main Recipes

  • Egg Salad – Vol au Vent

Batch Production Sizes

36 pcs

Recipe Costing

Recipe costing can be found on google sheet on Shared Drive.


  • Fresh Egg 12 pcs
  • Tomato100gr
  • Celery stick 50gr
  • Chive 20gr
  • Grain Mustard 10gr
  • French Yellow Mustard 10gr
  • Mayonnaise 100gr
  • Vol au Vent – Ready Baked 36pcs
  • Micro Green – Mustard Green 1 pot

Preparation – Vivre

  1. Clean and wash Egg. Use sauce pot, Add the egg and fill with water to cover, add salt. Bring to boil for 8 to 10 minutes.
  2. When egg is done, immediately remove from the hot water and place egg into a bowl of Ice-Cold Water. This is to stop cooking process. When the egg is completely cool, Slice and chopped the egg
  3. In medium mixing bowl, combine the chopped egg with tomato, celery, chives, mustard & mayonnaise. Mix well the egg mixture to combine
  4. Arrange ready baked vol au vent pastry on the tray. make a hole in the center. Fill the hole with 1 tbsp of egg mixture
  5. Garnish with Micro green – Green Mustard and thinly sliced of chives. Arrange the vol au vent on the Canape Plate

Storage Details

  • GN Pan
  • Label (insert hyperlink to the label to print to use)

Shelf Life

  • Chilled – 1 day