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