Easy Egg Salad Crostini Recipes

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EGG SALAD CROSTINI



Egg Salad Crostini image

I love egg salad and I am always looking for different breads to eat it with. This is a crusty way to enjoy the egg salad.

Provided by Lee Dowell @BistroChef

Categories     Eggs

Number Of Ingredients 8

1 package(s) 20 oz. french baguette bread, thinly sliced
3 tablespoon(s) melted butter
1 clove(s) garlic clove, pressed
8 large hard boiled eggs, grated
1/2 cup(s) real mayonnaise
1/2 teaspoon(s) sugar
1/4 teaspoon(s) salt and pepper
1/4 teaspoon(s) ground pepper

Steps:

  • Arrange bread slices on a baking sheet. Stir together butter and garlic; brush evenly on tops of bread slices.
  • Bake at 350 degrees for 10 to 12 minutes. Let stand 20 minutes.
  • Combine eggs, and next 4 ingredients in a large bowl. Cover and chill at least 25 minutes OR up to 2 days.
  • Spoon egg mixture onto toasted bread slices. ENJOY!!

ASPARAGUS, GREEN PEA, AND EGG SALAD CROSTINI



Asparagus, Green Pea, and Egg Salad Crostini image

Categories     Salad     Egg     Bake     Asparagus     Pea     Boil

Yield 12 crostini

Number Of Ingredients 8

1/2 multigrain or whole wheat baguette; cut off end on the diagonal and cut 12 more slices 1/3-inch-thick on the bias
3 large Eggland's Best eggs, hard-boiled (can be made 1 to 2 days in advance)
1/2 bunch asparagus, approximately 6 or 7 medium spears; cut off 1 inch at the bottom end, then slice 1/4-inch-thick on the bias. Note, if stalks are wider than a 1/2-inch diameter, cut them in half lengthwise first and then into 1/4-inch-thick diagonal pieces.
1/4 cup plus 2 tablespoons fresh green peas
1/4 cup mayonnaise
1/8 teaspoon sea salt
1/4 teaspoon ground black pepper
24 medium basil leaves plus 12 smaller leaves for garnish

Steps:

  • Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Bake for 10 minutes. Remove from oven and cool baking sheet on rack. Set aside.
  • Spread asparagus pieces on parchment-lined small baking sheet. Bake for 30 minutes. Remove from oven and cool.
  • While asparagus is baking, blanch peas. Fill a small saucepan half full with water. Bring to a boil. Add peas and let cook 1 minute until peas are bright green. Immediately drain peas in a strainer and run cold water over them. Shake off excess water and set aside.
  • To make egg salad: cut hard-boiled eggs in half. Separate egg whites and yolks. Chop egg whites into 1/4-inch pieces and set aside. Put the egg yolks in a small-medium bowl. Add mayonnaise to the egg yolks and mix with a fork until smooth. Add salt and pepper and mix. Add chopped egg whites, peas, and cooled asparagus. Stir.
  • Wash and gently pat dry basil leaves with a cloth or paper towel. To assemble, put 2 medium basil leaves on each baguette toast. Using two small spoons, place 1 to 2 tablespoons egg salad in the middle of the toast on top of the basil so the basil shows at either end. Garnish with smaller basil leaves.
  • These crostini are best made just before serving, but can be made up to 2 hours in advance and kept refrigerated before serving.
  • Tips
  • Substitute frozen peas for fresh. Follow the recipe to blanch them.
  • Try other garnishes on top of the egg salad: dried basil, paprika, red chili flakes, grated Parmesan cheese.
  • Nutrition Information
  • Serving size: 1 serving
  • Calories: 123
  • Fat: 6g (41.8% calories from fat)
  • Cholesterol: 45mg
  • Sodium: 213mg
  • Total Carbohydrate: 14g
  • Dietary Fiber: 1g
  • Protein: 4g

EGG SALAD CROSTINI



Egg Salad Crostini image

For a unique way to serve appetizers, present Egg Salad Crostini on a straw hat.Unknown source

Provided by Lynnda Cloutier

Categories     Other Appetizers

Number Of Ingredients 10

3 tbsp. cream cheese, softened
2 to 3 tbsp. mayonnaise
2 tsp. honey mustard
1/4 tsp. hot sauce
3 large hard cooked eggs, chopped
1/2 cup pimiento stuffed olives, coarsely chopped
1/3 cup finely chopped celery
1 tbsp. minced onion
CROSTINI, RECIPE FOLLOWS
fresh parsley sprigs for garnish

Steps:

  • 1. Beat cream cheese, mayonnaise, honey mustard and hot sauce at low speed of mixer just til smooth
  • 2. Add hard cooked eggs, olives, celery and onion; toss gently. Cover and chill mixture thoroughly. Egg salad mixture can be made a day ahead and kept in refrigerator
  • 3. To serve, spoon 1 Tbsp. egg salad onto each crostini. Garnish if desired. Makes a dozen appetizers.
  • 4. For crostini: 1/4 French baguette 3 Tbsp. butter or margarine Slice baguette into 12 thin slices, about 1/4 inch thick. Brush top of each slice generously with melted butter. Put on baking sheet. BAke at 400 for 10 minutes or til crisp and golden. Let cool. Crostini may be stored in airtight container up to 1 week. Makes 1 dozen.

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