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5 from 1 vote

Deviled Egg Crostini

This recipe will make about 24 crostini.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Keyword: appetizers, crostini, deviled eggs, eggs, jammy eggs, party appetizers
Author: Hip Foodie Mom


  • 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!