Egg Salad Crostini
Step up your appetizer game with creamy, seasoned egg salad atop crispy crostini slices. With just a few fresh ingredients and minimal prep time, enjoy a delicious twist on a classic favorite and savor the irresistible combination of crunch and creaminess!
Recipe - Frankston #713
Egg Salad Crostini
Prep Time30 Minutes
Servings5
0Ingredients
6 large eggs, hard-boiled and peeled
3 Tbs mayonnaise
1 Tbs chive and onion cream cheese
1 Tbs fresh chives, finely chopped (plus more for garnish)
1 Tbs fresh parsley, finely chopped (plus more for garnish)
2 tsp Dijon mustard
2 tsp lemon juice
2 tsp capers, finely chopped
2 tsp fresh dill, finely chopped (plus more for garnish)
1/4 tsp salt
4 radishes, sliced paper-thin
6 baguette slices (1/2-inch thick)
Directions
- Cut the eggs into fourths. Slice the eggs. Add to a large bowl. In another bowl, add the mayonnaise, cream cheese, chives, parsley, mustard, lemon juice, capers, dill and salt. Stir to combine. Pour the sauce over the eggs. Stir gently to coat. Refrigerate for at least 2 hours or overnight for best results.
- When ready to serve, toast the baguette slices. Top with a spoonful of egg salad and several radish slices. Garnish with additional chopped dill, parsley and chives.
Note: Sprinkle with black pepper and paprika before serving, if desired
Nutritional Information
Per Serving (1): Calories: 220, Fat: 11 g (3 g Saturated Fat), Cholesterol: 190 mg, Sodium: 490 mg, Carbohydrates: 20 g, Fiber: 1 g, Protein: 11 g.
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 5 servings
Brookshire's Large White Eggs - 6 Each
$2.09$0.35 each
Brookshire's Real Mayonnaise - 16 Ounce
$3.99 was $4.99$0.25/oz
Brookshire's Chive & Onion Cream Cheese Spread - 8 Ounce
$3.69$0.46/oz
Not Available
Not Available
Brookshire's Dijon Mustard - 12 Each
$3.19$0.27 each
Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
Not Available
Not Available
Not Available
Not Available
Not Available
Nutritional Information
Per Serving (1): Calories: 220, Fat: 11 g (3 g Saturated Fat), Cholesterol: 190 mg, Sodium: 490 mg, Carbohydrates: 20 g, Fiber: 1 g, Protein: 11 g.
Directions
- Cut the eggs into fourths. Slice the eggs. Add to a large bowl. In another bowl, add the mayonnaise, cream cheese, chives, parsley, mustard, lemon juice, capers, dill and salt. Stir to combine. Pour the sauce over the eggs. Stir gently to coat. Refrigerate for at least 2 hours or overnight for best results.
- When ready to serve, toast the baguette slices. Top with a spoonful of egg salad and several radish slices. Garnish with additional chopped dill, parsley and chives.
Note: Sprinkle with black pepper and paprika before serving, if desired