These Egg Salad Crostinis are the perfect blend of creamy, savory egg salad atop crunchy, golden baguette slices. Whether you’re serving them at brunch, Easter, as a snack, or at your next gathering, they’re sure to be a hit!
Catch the full recipe and more on Episode 19 of Come On In, tune in every Tuesday across all my socials!!
The recipe:
Place eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce to a simmer and cook for exactly 11 minutes.
Transfer the eggs to an ice water bath to stop the cooking process. Let them cool for 5-10 minutes.
While the eggs are cooling, slice the baguette into 1/2-inch slices.
Preheat your oven to 375°F. Place the slices on a baking sheet and toast in the oven for 5-10 minutes or until golden and crispy.
Peel the cooled eggs, slice in half, and scoop out the yolks into a mixing bowl.
Mash the yolks with mayonnaise, mustard, relish, garlic powder, salt, pepper, and optional paprika until the mixture is smooth and creamy. Stir in the chopped green onions, fresh dill (if using), and season to taste with additional salt and pepper if needed.
Dice the egg whites into small, bite-sized pieces and add them to the yolk mixture.
Spoon the egg salad mixture generously onto the toasted baguette slices.
Optionally, garnish with parsley or extra green onion for a pop of color and flavor.
Serve immediately for the best crunch or store the egg salad in the fridge for up to 2 days.
Egg Salad Crostinis
Ingredients
- 1 baguette
- 6-8 large eggs
- 1/4 cup green onions chopped
- Optional: Handful of fresh dill chopped
- Optional: Handful of fresh parsley to garnish
- 1/4 cup mayonnaise use your preferred brand
- 1 tablespoon yellow mustard French’s works great
- 1 tablespoon relish sweet or dill, based on preference
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Optional 1/2 teaspoon paprika for garnish
Instructions
- Place eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce to a simmer and cook for exactly 11 minutes.
- Transfer the eggs to an ice water bath to stop the cooking process. Let them cool for 5-10 minutes.
- While the eggs are cooling, slice the baguette into 1/2-inch slices.
- Preheat your oven to 375°F. Place the slices on a baking sheet and toast in the oven for 5-10 minutes or until golden and crispy.
- Peel the cooled eggs, slice in half, and scoop out the yolks into a mixing bowl.
- Mash the yolks with mayonnaise, mustard, relish, garlic powder, salt, pepper, and optional paprika until the mixture is smooth and creamy. Stir in the chopped green onions, fresh dill (if using), and season to taste with additional salt and pepper if needed.
- Dice the egg whites into small, bite-sized pieces and add them to the yolk mixture.
- Spoon the egg salad mixture generously onto the toasted baguette slices.
- Optionally, garnish with parsley or extra green onion for a pop of color and flavor.
- Serve immediately for the best crunch or store the egg salad in the fridge for up to 2 days.
Video
