Egg Salad Crostini

Egg Salad Crostini

Recipe by Katie Aubin from tasty.co

Snacks 40 Mins.

Ingredients

12

12 servings

  • 12 slices baguette, 1/2 in (1 cm), cut on a slight diagonal
  • olive oil, to taste
  • kosher salt, to taste
  • 1 tablespoon dijon mustard
  • 1 tablespoon mayonnaise
  • 4 eggs, medium-boiled, quartered lengthwise
  • 2 tablespoons fresh chives, finely chopped

Instructions

  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper
  • Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
  • In a small bowl, combine the Dijon mustard and mayonnaise.
  • Spread a thin layer of Dijonnaise over each crostini. Top with 1 egg quarter and garnish with chives.
  • Enjoy!

Nutritional Facts

Per 12 servings

  • Calories: 141
  • Carbohydrate: 15g
  • Fat: 5g
  • Fiber: 0g
  • Protein: 6g
  • Sugar: 1g

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