Deviled Egg Crostini
This recipe will make about 24 crostini.
Ingredients
- 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)
Instructions
- 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!