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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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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.

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.