Tangy Egg Salad Crostini are the perfect appetizer or snack, combining the creamy comfort of classic egg salad with a bright, tangy twist served atop crispy crostini.

These little bites are elegant enough for a party yet simple enough for an everyday treat. The zest comes from the addition of Dijon mustard, lemon juice, and a touch of seasoning, creating a refreshing flavor profile. Whether you’re hosting a gathering or just looking for a quick snack, these crostini are sure to impress.

Kitchen Equipment Needed

Large Bowl – For mixing the egg salad.
Sharp Knife – For chopping eggs and slicing the bread.
Baking Sheet – To toast the crostini.
Whisk or Fork – To blend the egg salad dressing.

Ingredients Overview

Hard-Boiled Eggs – The base of the salad, providing creaminess and protein.
Dijon Mustard and Lemon Juice – Add tanginess to elevate the flavor.
Bread Slices – Use a baguette or another crusty bread for a sturdy base.
Fresh Herbs – Chives or parsley add freshness and a pop of color.

Ingredients

6 hard-boiled eggs, peeled and chopped
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh chives (plus extra for garnish)
Salt and pepper to taste
1 baguette, sliced into ½-inch rounds
2 tablespoons olive oil

Step-by-Step Instructions

Prepare the Crostini
Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil. Bake for 8–10 minutes or until golden and crisp. Set aside to cool.
Make the Egg Salad
In a large bowl, combine chopped eggs, mayonnaise, Dijon mustard, lemon juice, and chopped chives. Season with salt and pepper to taste. Mix gently until well combined.
Assemble the Crostini
Spoon a generous amount of egg salad onto each toasted baguette slice.
Garnish and Serve
Top with extra chives or parsley for garnish. Serve immediately for the best texture.

Recipe Tips

Make Ahead: Prepare the egg salad up to a day in advance and store it in the refrigerator. Assemble the crostini just before serving to keep the bread crisp.
Customize the Flavor: Add a pinch of smoked paprika or a dash of hot sauce for an extra kick.
Egg Texture: Mash the eggs slightly for a creamier consistency, or leave them chunkier for more texture.

What to Serve With This Recipe

Pair these crostini with a fresh green salad or a side of roasted vegetables for a light lunch. They also complement soups, like tomato bisque or potato leek soup, beautifully.

Frequently Asked Questions

Q: Can I use store-bought bread for the crostini?
A: Absolutely! Pre-packaged crostini or crackers work if you’re short on time.

Q: How long does the egg salad last?
A: Stored in an airtight container in the refrigerator, the egg salad will stay fresh for up to three days.

Q: Can I make this recipe gluten-free?
A: Yes, use gluten-free bread or crackers as the base.

Serving Suggestions

Serve Tangy Egg Salad Crostini as an appetizer for brunch, a tea party, or a light snack with a glass of chilled white wine or sparkling water.

Ingredients

6 hard-boiled eggs, peeled and chopped
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh chives (plus extra for garnish)
Salt and pepper to taste
1 baguette, sliced into ½-inch rounds
2 tablespoons olive oil

Instructions

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush with olive oil. Toast for 8–10 minutes until golden.
In a large bowl, mix chopped eggs, mayonnaise, Dijon mustard, lemon juice, and chives. Season with salt and pepper.
Spoon egg salad onto cooled crostini.
Garnish with extra chives and serve immediately.