Deviled Egg Salad Crostini

11/19/2023

Deviled Egg Salad Crostini

Prep Time: 15 Min
Cook Time: 10 - 15 Min

Yields: 8 Crostini

WHAT YOU NEED

Place the eggs in to a pot and fill with cold water, covering them by about an inch. Place the pot on to the stove and turn up the heat to medium high. Bring the eggs to a boil and let bubble for 4 - 5 minutes. Remove from heat and cover for 3 - 4 minutes. Once finished, strain the eggs in to an ice bath / fill the pot with cold water a couple of times until eggs are cooled. Peel, slice in half, and scoop the yolks in to a small mixing bowl. Dice the egg whites.
Mash the egg yolks together with the mayo, dijon, and apple cider vinegar. Once mashed, whisk until smooth and creamy and season with some salt & cracked pepper. Fold in the egg whites and red onions and combined. Set aside.

Preheat a grill pan to just about medium, drizzle the baguette slices with EVOO, and place on the grill. After they're golden brown, flip and continue until the other side is also golden.
In the meantime, add the egg mix to a piping bag fitted with the open circle tip. Squeeze the egg salad on to each crostini in a mound, covering the whole slice. Continue with remaining crostini.
Transfer the crostini to a serving plate and sprinkle them with paprika, fresh dill, and fresh chives. ENJOY!