Quick Egg Salad Crostini with Fresh Herbs

Egg salad crostini turns simple ingredients into a fresh and satisfying appetizer or light meal.
It offers steady energy while remaining light but satisfying.
Creamy chopped eggs pair beautifully with crisp, golden slices of toasted bread.
Fresh herbs and a touch of Dijon mustard add brightness and savory flavor.
Perfect for brunch, entertaining, or a quick lunch when you want something simple but flavorful.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

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Olivia

Quick Egg Salad Crostini with Fresh Herbs

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Make these egg salad crostini in just 25 minutes with hard-boiled eggs, fresh herbs, and crispy baguette slices. A quick, simple appetizer perfect for brunch, parties, or a light lunch.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6

Course: Appetizer, Snack

Cuisine: American, Italian

Calories: 293

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 6 large hard-boiled eggs peeled and chopped
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh chives finely chopped
• 1 tablespoon fresh parsley chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Crostini
• 1 baguette sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 small garlic clove optional
• Fresh chives or parsley for garnish
• Paprika for garnish, optional

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Equipment

Baking Sheet

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Baking Sheet

Mixing Bowl

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Mixing bowl

Cooking Instructions

 

1. Preheat the oven to 400°F (200°C).
2. Arrange the baguette slices on a baking sheet and lightly brush both sides with olive oil.
3. Bake for 7-10 minutes, turning once, until lightly golden and crisp.
4. Rub the warm crostini lightly with the cut side of a garlic clove if desired.
5. Place the chopped hard-boiled eggs in a medium bowl.
6. Add the mayonnaise, Dijon mustard, lemon juice, chives, parsley, salt, and black pepper.
7. Gently mix until combined while keeping some texture in the eggs.
8. Spoon the egg salad generously onto each toasted baguette slice.
9. Garnish with fresh chives, parsley, and a light sprinkle of paprika if desired.
10. Serve immediately while the crostini are crisp.

Nutrition

Calories: 293kcalCarbohydrates: 21gProtein: 11gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 191mgSodium: 403mgPotassium: 133mgFiber: 1gSugar: 3gVitamin A: 367IUVitamin C: 3mgCalcium: 74mgIron: 2mg

Notes

Prepare the egg salad ahead of time, but assemble the crostini just before serving so the bread stays crisp.
Greek yogurt can replace some of the mayonnaise for a lighter variation.
Add finely chopped celery or red onion for extra crunch.
The egg salad can be refrigerated in an airtight container for up to 3 days.

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