Deviled Egg Crostini for SafeEggs! Deviled Egg Salad on top of toasted bread, what could be better? Use up all those dyed eggs from Easter and make egg salad!
I remember the day like it was yesterday. It was our first summer in Washington and Phoebe, my oldest, was learning how to ride her bike. The training wheels were off and there was excitement (and a little fear) in the air. She did amazingly well and only fell down a couple of times.
She enjoyed it so much she didn’t want to come inside so I left to go make a quick snack while she stayed on her bike with my husband standing close by. About 30 minutes later, they came inside, exhausted and hungry. I had just whipped up a huge platter of deviled eggs and crostini (my kids are obsessed with French bread baguettes) and they ate the entire plate within 5-10 minutes.
It surprised me because usually my kids gawk and complain when there are egg yolks involved but they devoured every last bit of every deviled egg and didn’t even mind the smoked paprika on top. Fortunately, my kids inherited my love for eggs and now deviled eggs and hard-boiled eggs are one of their favorites. I love this because of all the protein and vitamins (including vitamin A, potassium and many B vitamins like folic acid, choline and biotin) they get! And did you know, the yolk is where many of the vitamins and nutrients are found?!
Deviled Egg Crostini
So now I always feel somewhat celebratory when eating deviled eggs, egg salad or any kind of egg period with my daughter because I remember that glorious day a few years ago when she learned how to ride her bike.
So call this an egg salad crostini or deviled egg crostini . . just try this recipe! I hope you enjoy!
Deviled Egg Crostini
- 6 large eggs
- 1 stalk celery finely diced
- 2 to 3 green onions finely diced + more for garnish if desired
- 2 tablespoons mayonnaise split
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
- 1 to 2 tablespoons extra virgin olive oil
- French bread baguette sliced
- Pickled red onions for garnish chopped (see separate recipe card below)
- Place eggs in a pot of water and place over high heat. Once the water begins to boil, turn the heat down to medium-high and continue to boil for about 6-8 minutes. Remove from the eggs from the water and place into a separate bowl with cold water to help the eggs cool down. Peel the shells off and slice the eggs in half, lengthwise.
- Remove the cooked yolk from the eggs, place into a medium-sized bowl and mix together with a spoon. Chop up all of the cooked egg whites and set aside. In the bowl with the cooked egg yolks, add in the celery, green onions, 1 tablespoon of mayonnaise, the Dijon mustard and the salt and pepper. Mix well, taste and adjust any seasonings as needed.
- Add the cooked chopped egg whites to the mixture and the remaining tablespoon of mayonnaise. Mix together well and set aside.
- Using a large non-stick pan over medium-high heat, heat the olive oil for a minute or two. Add the baguette slices and heat for a few minutes on each side or until nicely browned on both sides. Remove from the pan and place onto your serving platter.
- To assemble the crostini: place about a tablespoon of the deviled egg mixture onto each toasted baguette slice and top with the pickled red onions and more diced green onions. Enjoy!
- ½ of one large red onion; thinly sliced
- 1 cup white vinegar or apple cider vinegar
- ½ cup water
- ½ teaspoon kosher salt
- Heaping ½ cup granulated sugar
- Special Equipment suggested: Mason jar with lid
- Blanch the sliced red onions in a saucepan of boiling water for 2 minutes. Drain and place directly into mason jar/s.
- Heat the vinegar, water, salt and sugar in a small saucepan over high heat, whisking until all of the sugar is dissolved. Bring to a light boil and then pour over the onions. Let sit until the onions have softened more and the liquid has cooled, for about 25-30 minutes.
- The onions will keep for several weeks in the refrigerator in the covered Mason jar.
And now there’s even more reasons to celebrate because I used Davidson’s Safest Choice Eggs to make my Deviled Egg Crostini for today!
The Safest Choice™ patented, all natural, award-winning egg pasteurization process eliminates the risk of Salmonella in eggs before the eggs even enter your kitchen. Because I am a mother and my kids are constantly in the kitchen with me, this is huge! Whenever something would need to be done with an egg, I would never let them touch them.
Baking cookies is going to be so much more fun for them now.
Summer’s almost here and I don’t know about you but I’ll be making this deviled egg crostini at least once a week. My kids and I love them and now they can help me handle the eggs in the kitchen!
This week I’m thrilled that we have partnered with Davidson’s Safest Choice Eggs! Are you wondering about The Safest Choice™ patented, all natural, award-winning egg pasteurization process and want to learn more? Simply watch the video below.
But wait, there’s more! Davidson’s Safest Choice Eggs is hosting a no-bake summer recipe contest!!
The first place winner will receive:
- $500 gift card
- Reimbursement for their full conference pass to the Food and Wine Conference in Orlando, FL.
- A year’s supply of Safest Choice Eggs (52 coupons for a free dozen)
- The recipe will be featured on the Safest Choice website and social media channels
Click here to learn more and ENTER this fabulous contest.
Are you ready to purchase these great tasting eggs? Click here for their store locator. You can also learn more by visiting their website and following Davidson’s Safest Choice Eggs on social media: Facebook, Twitter, Pinterest and YouTube.
Today, we are thrilled to bring you 20 no-bake summer recipes! And these are guaranteed to be fabulous so take a look at each one. Or PIN and save for later!
No-Bake Savory Recipes:
- Asparagus Egg Salad by Family Foodie
- Buffalo Aioli by Alida’s Kitchen
- Chicken Caesar Salad by Peanut Butter and Peppers
- Deviled Egg Crostini by Hip Foodie Mom
- Grilled Pizza with Egg, Arugula, and Balsamic by Ruffles & Truffles
- Huevos Rancheros by The Wimpy Vegetarian
- Korean Rolled Omelette (Gaeran Mari) by kimchi MOM
- Mom’s Potato Salad by Casa de Crews
- Pizza for Breakfast! Waffles by Foxes Love Lemons
- Shrimp Salad with Lemon Basil Dressing by Cindy’s Recipes and Writings
No-Bake Sweet Recipes:
- Brownie Batter Truffles by Desserts Required
- Creamy Chocolate Blender Mousse by Shockingly Delicious
- Frozen Strawberry Lemonade Pie by Neighborfood
- “Funky Monkey” PB Ripple Chip Banana Ice Cream by Cupcakes & Kale Chips
- Lemon and Strawberry Parfaits by Magnolia Days
- No Bake Cheesecake by Hezzi-D’s Books and Cooks
- Raspberry Lemon Meringue Waffles by Melanie Makes
- Raspberry Mousse by That Skinny Chick Can Bake
- Salted Caramel Pudding Cups by The Foodie Army Wife
- Strawberry Marshmallow S’mores by The Girl In The Little Red Kitchen
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement
Disclosure: This post is sponsored by the Davidson’s Safest Choice Eggs. All opinions are my own.