Egg Salad Crostini Recipe By Tasty

EGG SALAD CROSTINI RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper
• Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
• In a small bowl, combine the Dijon mustard and mayonnaise.
• Spread a thin layer of Dijonnaise over each crostini. Top with 1 egg quarter and garnish with chives.
• Enjoy!

DELICIOUS EGG SALAD FOR SANDWICHES

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

EASY EGG SALAD CROSTINI

Steps:

• Place baguette slices on a baking sheet.
• Stir the butter and garlic together; brush evenly on tops of baguette slices.
• Bake in a preheated 350° oven for 12-12 minutes; set stand 20 minutes.
• Meanwhile, combine the eggs and next 4 ingredients in a big bowl.
• Cover and chill at least 15 minutes or up to 2 days.
• Spoon egg mixture evenly on toasted baguette slices.

OLD-FASHIONED EGG SALAD

Steps:

• In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.

EGG SALAD CROSTINI WITH WHITE ANCHOVIES RECIPE - (4.8/5)

Steps:

• Heat 1 tablespoon of oil in a skillet. Add the onion; cook over moderately low heat, stirring occasionally until browned, 1 hour. Season with salt and pepper. Preheat the oven to 300°F. Lightly brush both sides of the bread slices with olive oil and arrange on a large baking sheet. Bake the crostini for 5 minutes, or until crisp, but not golden. Immediately rub 1 side of each crostini with the garlic. Let cool on the baking sheet. Meanwhile, prepare an ice water bath. Bring a small pot of water to a boil. Add the eggs and return to a boil, then boil for 7 minutes. Immerse the eggs in the ice water bath until completely cool, then peel and transfer to a medium bowl. Lightly mash the eggs with a large fork. Gently stir in the chives, vinegar and the remaining 1 tablespoon of olive oil. Season with salt and pepper. To assemble, top each crostini with the onion, followed by the egg salad and a piece of anchovy.

PICKLED EGG SALAD CROSTINI WITH SERRANO HAM

Steps:

• Bring vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup water to a simmer in a medium saucepan. Let cool.
• Meanwhile, place eggs in a medium saucepan and add water to cover by 2". Bring to a boil, cover, and remove from heat. Let sit 10 minutes. Transfer eggs to a bowl of ice water to cool. Drain, peel, and return to bowl. Add pickling liquid; cover and chill at least 12 hours. Remove eggs from pickling liquid. Coarsely chop; mix with mayonnaise, chives, and parsley in a medium bowl. Season with salt, pepper, and some pickling liquid, if desired.
• Preheat oven to 425°. Place bread on a baking sheet and drizzle with oil. Toast until golden brown, 5-8 minutes. Rub with garlic. Top each toast with pickled egg salad, some chervil, and a slice of ham.
• Do ahead: Eggs can be pickled 1 week ahead. Keep chilled.

EGG SALAD CROSTINI

Steps:

• Combine all ingredients except toast slices.
• Spread onto toast slices.