Description
This Tangy Egg Salad Crostini recipe features a creamy and flavorful egg salad made with mayonnaise, Dijon mustard, lemon juice, and fresh chives, served atop crispy toasted baguette slices. Perfect for a light appetizer or snack, these easy-to-make crostinis combine tangy and savory flavors with a satisfying crunch.
Ingredients
Scale
Egg Salad
- 6 hard-boiled eggs (peeled and chopped)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh chives (plus extra for garnish)
- Salt and pepper to taste
Crostini
- 1 baguette (sliced into ½-inch rounds)
- 2 tablespoons olive oil
Instructions
- Preheat and Toast: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush both sides with olive oil. Toast them in the oven for 8 to 10 minutes until they turn golden and crisp.
- Prepare Egg Salad: In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, and chopped fresh chives. Mix well until all ingredients are evenly incorporated. Season with salt and pepper to taste.
- Assemble Crostini: Once the toasted baguette slices have cooled slightly, spoon generous amounts of the egg salad onto each piece, making sure each crostini is nicely topped.
- Garnish and Serve: Garnish the crostini with extra chopped fresh chives for a pop of color and flavor. Serve immediately to enjoy the best texture and taste.
Notes
- You can hard-boil the eggs ahead of time and store them in the refrigerator to save prep time.
- For a lighter version, substitute mayonnaise with Greek yogurt or a light mayo alternative.
- Feel free to add a pinch of smoked paprika or cayenne pepper to the egg salad for a subtle smoky heat.
- Use day-old baguette for better toasting; it will help the slices crisp up nicely.
- These crostinis are best served fresh to maintain the crunch of the toast.
