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Egg Salad on Crostini Recipe

American · Appetizer · 25 min total

Classic egg salad served on crispy toasted baguette slices makes for a perfect appetizer or light lunch. This recipe is simple, creamy, and full of fresh flavor.

Ingredients

• 4 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 French baguette, sliced into 8 (1/2-inch) rounds
• 1 tablespoon olive oil
• 1 clove garlic, halved

Instructions

1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Drain and transfer to a bowl of ice water to cool.
2. Peel the eggs and finely chop them. Transfer to a medium bowl.
3. Add mayonnaise, Dijon mustard, chives, parsley, salt, and pepper to the eggs. Mix until well combined. Adjust seasoning to taste.
4. Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush lightly with olive oil. Toast for 5-7 minutes until golden and crisp.
5. Rub each crostini with the cut side of the garlic clove.
6. Spoon egg salad onto each crostini. Garnish with additional chives if desired. Serve immediately.

Tips

• For a smoother egg salad, mash the yolks separately before mixing with the whites.
• Crostini can be made ahead and stored in an airtight container for up to 2 days. Assemble just before serving.
• Add a pinch of paprika or cayenne for a spicy kick.

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