Grilled Egg Salad Crostini

Grilled Egg Salad
​Crostini

Prep Time: 10 Min
Cook Time: 12 Min

Yields: 6 Pieces

WHAT YOU NEED

• 6 Diagonal Slices French Baguette
• 2 Large, Free-Range Eggs
• 2 Tbsp. Mayonnaise
• 1/2 Tsp. Dijon Mustard
• 1 Tbsp. Fresh Parsley, finely chopped
• Finely Diced Red Onion (to taste)
• Himalayan Salt & Cracked Pepper
• GARNISH - Finely Diced Red Onion, Fresh Dill

DIRECTIONS

• 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 the eggs and finely chop them.
• Add the finely chopped eggs to a small mixing bowl along with the mayo, Dijon, fresh parsley, and as much diced red onion as you personally enjoy. I love the crunch they provide so I always add quite a bit. Up to you! Toss everything together and once combined, season to taste with Himalayan salt & cracked pepper.
• Preheat a grill pan to just about medium. Spray the crostini on both sides with cooking spray and once heated, place them on the grill pan. Grill until crisp and golden brown on both sides. Transfer them to a cutting board once grilled.
• Divide the egg salad between the crostini. Top with finely diced red onion and fresh dill. ENJOY!

HAPPY VEG