Description
Herbed egg salad crostinis bring Italian elegance to classic comfort food, turning simple ingredients into a delightful appetizer. Crisp baguette slices topped with creamy eggs and fresh herbs create a perfect bite you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- 8 large eggs (hard-boiled, peeled and chopped)
- 10 slices Italian baguette
- 2 tablespoons (30 milliliters) butter (melted)
Vegetables and Herbs:
- 1/2 cup (75 grams) celery (finely chopped)
- 1/3 cup (50 grams) red onion (minced)
- 1 tablespoon (3 grams) fresh dill (chopped)
- 1 tablespoon (3 grams) chives (chopped)
Dressing and Seasonings:
- 1/3 cup (80 milliliters) mayonnaise
- 3 tablespoons (45 milliliters) rice vinegar
- 1 teaspoon (5 milliliters) Dijon mustard
- 1/2 teaspoon (2.5 grams) salt
- 1/4 teaspoon (1.25 grams) black pepper
- 1/2 teaspoon (1.5 grams) smoked paprika (for serving)
- Fresh dill (for garnish)
Instructions
- Prepare oven at 350ºF and arrange baguette slices on a baking sheet, lightly coating with melted butter for golden crispness. Bake for 8 minutes until edges turn crisp and light brown.
- Allow toasted baguette slices to cool completely for 5 minutes, creating a sturdy base for the egg salad.
- Finely chop hard-boiled eggs, mixing with diced celery, minced onion, fresh dill, and delicate chives in a medium mixing bowl.
- Craft a creamy dressing by whisking mayonnaise, rice vinegar, tangy mustard, salt, and cracked black pepper until smooth and well-integrated.
- Gently fold the dressing into the egg mixture, ensuring all ingredients are evenly coated and harmoniously blended.
- Generously spread the herbed egg salad onto cooled baguette crostinis, creating elegant appetizer bites.
- Dust the crostinis with a light sprinkle of smoked paprika for depth of flavor and garnish with additional fresh dill fronds for a vibrant presentation.
- Serve immediately to maintain the crisp texture of the crostini and the creamy consistency of the egg salad.
Notes
- Make sure eggs are hard-boiled to perfection by gently placing them in cold water after boiling and cooling them quickly to prevent overcooking.
- Dice celery and onions finely for a consistent texture that blends seamlessly with the creamy egg salad.
- Swap mayonnaise with Greek yogurt for a lighter, protein-packed version that’s lower in calories and adds a tangy twist.
- Try gluten-free bread or lettuce wraps to make this recipe suitable for different dietary needs without compromising flavor.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 183 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 170 mg