Mini Egg Guédilles
Updated: Feb 1
Here's a little bit about the traditional Québec-style salad rolls called "guédilles", and a recipe idea with miniature eggs and buns!
A Québec-style guédille is a roll made with a grilled hot-dog bun filled with a creamy salad of eggs, chicken, cabbage or seafood. There are many different versions of it, depending on where it’s from and where it's made. The lobster, shrimp or crab roll is an iconic dish in the Canadian and American eastern Maritimes, mainly found in fish snack bars by the ocean and served with French fries (chips). In Québec they are mainly found in potato snack bars and made with a creamy egg or chicken salad. They are also served alongside hot-dogs and corn on the cob in the “épluchettes” summer parties which are a staple activity at home. The word “guédille” has two meanings and I’m not sure how to say it to keep you appealed by this recipe, but basically, when you have the “guédille au nez” it means you have a runny nose. Why this name and what’s its history? It seems to be a mystery. That’s just one of the many weird namings in French Canadian culinary slang. But an interesting fact is that I learned Aussies have a funny one too: a vanilla slice called a “snot block”, made with custard, ew...! Now I’ll let you do your “googling” if you want to know more and I’ll just go back to the guédille dish. As I get miniature eggs from my backyard bantam chookies, I thought I’d make mini guédilles with those little egg buns and my garden lettuce and herbs. When summer holidays approach, I find this is a good idea for a family buffet type lunch, which is perfect for kids too. You can of course use any size eggs and buns to make this recipe. This plate in the pic made us a perfect quick, easy and affordable lunch for two. Here is the recipe for 4 mini buns as an idea, to make at your taste from this very simple base.
Cracking for mini egg recipes • Photography © Bottle and Brush Studio 2021
INGREDIENTS (for 4 mini buns):
4 free range bantam eggs, hard-boiled (or two large size eggs)
Chopped fresh herbs for topping (like dill and chives)
4 mini hot-dog buns (or two regular buns)
1 tbsp mayonnaise
1 tsp dijon mustard
1/2 tsp apple cider vinegar
Salt and pepper
Peel and slice the hard-boiled eggs.
Warm or toast the hot-dog bun if you like (optional).
Place lettuce leaves in the buns and add the eggs on top.
Mix the dressing ingredients and pour in the rolls.
Sprinkle some fresh herbs et voilà!