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Tangy Egg Salad Crostini

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.
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Ingredients Equipment Method

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

Equipment

  • 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.

Method
 

  1. 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.
  2. In a large bowl, mix chopped eggs, mayonnaise, Dijon mustard, lemon juice, and chives. Season with salt and pepper.
  3. Spoon egg salad onto cooled crostini.
  4. Garnish with extra chives and serve immediately.