Egg Salad Crostini With Chives


Easy and delicious appetizer for when the unexpected guests drop in!  Time saver tip:  Purchase a bag or two of already toasted baguettes from your local supermarket to keep on hand.  Great for quick appetizers or for dunking in homemade soups.

Yield:  18-20


6 eggs, hardboiled

½ cup good mayonnaise, I prefer Hellmann’s

¼ cup yellow onion, finely chopped

Freshly ground black pepper

1 baguette, thinly sliced, brushed with olive oil and toasted

¼ cup of chives, chopped


Hard boil the eggs and peel.  Finely chop and place in a medium mixing bowl.  Add the yellow onion, black pepper and mayonnaise.  Mix well.  You can also add finely chopped celery, if you like.  Refrigerate.  Meanwhile, on a rimmed baking sheet, drizzle olive oil over the baguettes and toast them in the a 375 degree F oven for about 7-10 minutes, turning at least once to toast evenly on both sides.  Remove from oven and let cool.  Once cooled, using a teaspoon, top each baguette slice with some of the egg salad.  Sprinkle with chopped chives and serve.