Just whipped up these delightful Herbed Egg Salad Crostini’s! Perfect for your next gathering or a fancy brunch at home.
Ingredients:
10 slices Italian baguette
2 tablespoons butter, melted
8 large, hard-boiled eggs, peeled and chopped
½ cup celery, finely chopped
⅓ cup red onion, minced
1 tablespoon fresh dill, chopped
1 tablespoon chives, chopped
⅓ cup mayonnaise
3 tablespoons rice vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika (for serving)
Fresh dill (for garnish)
Directions:
Preheat oven to 350ºF. Place baguette slices on a medium baking sheet, brush with melted butter, and bake for 8 minutes until toasted. Let cool for 5 minutes.
In a medium bowl, combine chopped eggs, celery, onion, dill, and chives.
In a separate small bowl, mix mayonnaise, rice vinegar, mustard, salt, and pepper until smooth.
Pour mayonnaise mixture over the egg mixture and stir well to combine.
Spoon the egg salad onto cooled baguette slices. Sprinkle with smoked paprika and garnish with fresh dill. Serve immediately.
Prep Time: 20 minutes | Cooking Time: 8 minutes | Total Time: 28 minutes | Kcal: 200 per serving | Servings: 10 servings
Herbed Egg Salad Crostini’s
Ingredients
- 10 slices Italian baguette
- 2 tablespoons butter melted
- 8 large hard-boiled eggs, peeled and chopped
- ½ cup celery finely chopped
- ⅓ cup red onion minced
- 1 tablespoon fresh dill chopped
- 1 tablespoon chives chopped
- ⅓ cup mayonnaise
- 3 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika for serving
- Fresh dill for garnish
Instructions
- Preheat oven to 350ºF. Place baguette slices on a medium baking sheet, brush with melted butter, and bake for 8 minutes until toasted. Let cool for 5 minutes.
- In a medium bowl, combine chopped eggs, celery, onion, dill, and chives.
- In a separate small bowl, mix mayonnaise, rice vinegar, mustard, salt, and pepper until smooth.
- Pour mayonnaise mixture over the egg mixture and stir well to combine.
- Spoon the egg salad onto cooled baguette slices. Sprinkle with smoked paprika and garnish with fresh dill. Serve immediately.
