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
INGREDIENTS
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
PREPARATION
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.