Deviled Egg Crostini

Deviled Egg Crostini is a twist on two classic egg dishes; deviled eggs and egg salad. The creamy egg filling is the perfect topping for toasted slices of bread and will be a hit on your brunch table.

I absolutely love egg salad but don’t make it often enough.  The same can be said for traditional deviled eggs but I only seem to make them for holiday meals.  Combining the two recipes into this Deviled Egg Crostini and serving the egg filling on toasted slices of a French baguette makes for a delicious appetizer or light lunch.

It’s probably a good thing that I don’t make deviled eggs often as I would eat the whole tray. When I do make them I do share with others but it’s so hard not to just hide a few in the back of the refrigerator for just me. Another good thing about this recipe is that I can and do make deviled egg toast a few more times a year. Serving the appetizers for Easter brunch, Mother’s Day luncheon, and for a simple summer lunch.

Why You’ll Love This Recipe

• It’s a great way to use up leftover dyed Easter eggs!
• The recipe is super simple.
• Perfect party appetizer to take to potlucks, brunches, or to serve at the holidays.

Deviled Egg Crostini

Since this is a fusion of two classic recipes made from hard-boiled eggs, the flavors of each are blended wonderfully. Everyone has their own recipes for egg salad and deviled eggs and so do I. I think that is what makes this recipe a perfect addition to your recipe collection.

The biggest difference in just blending all the ingredients is that you actually make a deviled egg filling and then add the chopped egg whites creating the egg salad part. Sounds delicious, right?! I agree!

Whether you’re serving these as a holiday appetizer or simply enjoying with family, these deviled egg crostini are a delicious addition to any event. You can even make the deviled egg filling ahead of time since it’s easy to put together at the last minute.

What is a Crostini?

Crostini is an Italian word meaning “little crusts”, which is simply small slices of grilled or toasted bread. You would add toppings such as meats, cheese, or spreads like this deviled egg mix to the toasted bread.

How to Hard Boil Eggs

Hard-boiling eggs never seem to be an issue with me. I often hear people say they can’t seem to get the perfect hard boiled egg.  I’m pretty happy with my method of making them and they do peel easily most of the time.  I simply bring the eggs to a rolling boil, cover, turn off the heat, and let the eggs sit for 16 minutes.  Drain and rinse with cold water, add ice and more cold water.  Peel and eat, or in this case, make deviled egg crostini.

That being said, have you ever used the Hamilton Beach Egg Cooker? I’m about to blow your mind with my NEW favorite way of making hard-boiled eggs. This Egg Cooker is nothing short of amazing! Using the egg cooker to make the eggs for this Deviled Egg Crostini recipe was easy.  Perfect hard boiled eggs every single time. The little machine beeps when the eggs have cooked to perfection. Seriously.  Plus they peel super easy.  This isn’t a sponsored post, just sharing a gadget that makes life easier if you’re eggs do not turn out perfectly cooked.

Equipment

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• Saucepan (or the Hamilton Beach Egg Cooker)
• Medium bowl
• Small bowl
• Spatula or wooden spoon
• Knife
• Fork
• Cutting board
• baking sheet

Ingredients

• 6 Eggs
• 1 stalk celery finely diced
• 2 – 3 green onions finely diced (save a little for garnishing)
• 2 – 4 tablespoons mayonnaise
• ½ teaspoon Dijon mustard
• Dash or two of hot sauce, or to taste
• Salt and pepper to taste
• 1 to 2 tablespoons olive oil
• French bread baguette sliced

Directions

Step 1

If you’re using the egg cooker, follow the instructions in the manual for Hard Cooked Eggs. Stovetop method to hard boiling eggs: Place eggs in a large pot of cold water and add a teaspoon of vinegar to the cold water will help keep eggs from leaking out if any of the shells crack while cooking. Turn the heat on to high and bring eggs to a rolling boil. Turn off heat, cover, and let sit for 16 minutes. Once the timer goes off, drain the hot water and run cold water over the eggs. Add some ice to help in the cooling process. It doesn’t hurt to shake the pan with the ice and eggs in it and let the shells crack a bit. This will just help them to peel easier.

Step 2

Slice the eggs in half, lengthwise. Remove the cooked yolk from the eggs and place into a medium bowl and mash together with a fork till they are a fine crumble.

Step 3

In a small bowl dice the cooked egg whites and set aside.

Step 4

In the bowl with the mashed egg yolks, add the diced celery, chopped green onions, 2 tablespoons of mayonnaise, the Dijon mustard, hot sauce (to taste), and salt and pepper. Mix well, taste, and adjust any seasonings as needed.

Step 5

Add the chopped egg whites to the mixture and one more tablespoon of mayonnaise. Mix together well and set aside. At this point, if you’re serving the deviled egg crostini later, refrigerate until you’re ready to make the toast.

Step 6

When ready to serve, preheat the broiler. On a baking sheet, lined with parchment paper or foil, place slices of the French bread on the sheet. Brush each side of the slices with olive oil. Place baking sheet in the oven and broil each side for 2-3 minutes, or until each side is lightly golden brown. Watch carefully as the bread slices can burn quickly.

Step 7

Remove pan from oven and place slices on serving platter. Top each slice with a spoonful of Deviled Egg mixture and garnish with sliced green onion. Serve!

Tips, Tricks, and FAQs

• There is very little mayonnaise in this recipe, and that’s personal taste. Add to your tastes with that as well as salt, pepper, and hot sauce.
• Ask the person in the grocery store’s bakery department to slice the baguette for you. They’ll be even slices and it’s free to have them do so.
• When toasting the slices of bread, be sure to watch them carefully under the broiler as they can go from not toasted to burnt in the blink of an eye. 
• You can also serve the deviled egg mixture on crackers or with tortilla chips.
• For a lower-carb option, serve over a bed of salad greens.
• The deviled egg mixture also makes a perfect sandwich.
• Make the filling ahead of time and keep covered in the refrigerator until you’re ready to use.
• If you are really pressed for time, you can buy hard boiled eggs in the grocery store. They’re located by the eggs and butter.
• A great recipe to use up leftover hardboiled eggs from Easter.

More Recipes with Hard Boiled Eggs

• Deviled Egg Pasta Salad
• Classic Deviled Eggs
• Bacon Cheddar Egg Salad
• Colored Deviled Eggs for Easter
• Breakfast Charcuterie Board

2024 Alphabet Challenge – “D”

In updating this post, I am sharing it in the 2024 Alphabet Challenge in which fellow foodies will share recipes with the letters of the alphabet. Twice a month we will bring you two letters – recipes that either start with the letter or the main food in the recipe starts with that letter. Today is the letter “D” and I am sharing this updated deviled egg crostini recipe with you. Here is what the others are sharing. To see all the recipes I have shared so far, go here.

• Sneha’s Recipe: Dill With Chana Dal & Potato 
• Culinary Cam: Dark Chocolate-Juniper Panna Cotta 
• A Day in the Life on the Farm: Dark Chocolate Mousse 
• Karen’s Kitchen Stories: Durum Wheat Sesame Bread 
• Jolene’s Recipe Journal: Devil’s Food Cake Mix Cookies 
• Mayuri’s Jikoni: Dangella | Tawa Handvo 
• Magical Ingredients: Dates Walnut Paratha 
• Food Lust People Love: Cajun Chicken Eggplant Dressing
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Italian Deviled Eggs with Heart-Shaped Tomatoes
• Palatable Pastime: Durkee’s Famous Sauce

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