This post is sponsored in conjunction with #EasterBrunchWeek. I received product samples from sponsor companies to help in the creation of the #EasterBrunchWeek recipes. This post may contain affiliate links. Purchases through these links help support this blog at no additional cost to you. All opinions are mine alone.
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 deviled eggs as I seem to only make them for holiday meals. Of course, both recipes are definitely made at Easter with the leftover dyed eggs. Great way to use them up!
Hard boiling eggs never seemed 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 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.
I’m about to blow your mind with my NEW favorite way of making hard boiled eggs.
As you know, it’s #EasterBrunchWeek and thanks to Hamilton Beach I have two new gadgets to play with. Hamilton Beach is one of this event’s generous sponsors. They sent this Waffle Iron with removable grids and an Egg Cooker. I absolutely love both! There will be waffle recipes on the blog soon, but today you get a delicious egg recipe.
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.
Another wonderful sponsor for this week is Eggland’s Best Eggs and they really are the only eggs I use. I just think they taste better than other brands I’ve tried. Eggland’s Best was kind enough to send coupons for us to use in our recipes this week. I couldn’t have been happier to do so.
Before I tell you how to make these Deviled Egg Crostini, let me remind you of the #EasterBrunchWeek festivities and giveaway. This week, we’re sharing loads of Easter recipes and celebrating the upcoming holiday with an amazing giveaway, sponsored by Eggland’s Best, GROSCHE International, Hamilton Beach, Nordic Ware, Rhodes Bread, Silpat, Stonyfield and Wewalka. You can read more about these awesome sponsors and the prizes for the giveaway HERE.
You can enter the giveaway below the recipe.
Tips for this recipe:
If you don’t have the Hamilton Beach Egg Cooker:
Place eggs in a large pot of cold water and add a teaspoon of vinegar to the cold water will help contain egg whites from leaking out if any of the shells crack while cooking. Cook eggs on high on the stove-top.
Once the eggs are cooked, immediately 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
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. I don’t use the salt, but I know I’m in the minority with that.
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 a blink of an eye.
Deviled Egg Crostini
- 6 Eggland’s Best eggs
- 1 stalk celery finely diced
- 2 – 3 green onions finely diced (save a little for garnishing)
- 2 – 4 tbsp mayonnaise
- ½ tsp Dijon mustard
- Dash or two of hot sauce or to taste
- Salt and pepper to taste
- 1 to 2 tbsp olive oil
- French bread baguette sliced
- Follow instructions in Hamilton Beach Egg Cooker manual for Hard Cooked Eggs. OR Place eggs in a large pot of cold water and add a teaspoon of vinegar to the cold water will help contain egg whites from leaking out if any of the shells crack while cooking. Cook eggs on high on the stove-top.
- Once the eggs are cooked (with either method of cooking), immediately 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.
- Slice the eggs in half, lengthwise. Remove the cooked yolk from the eggs, and place into a medium-sized bowl and mash together with a fork till they are a fine crumble.
- Dice up all of the cooked egg whites and set aside.
- In the bowl with the mashed egg yolks, add the celery, green onions, 2 tablespoons of mayonnaise, the Dijon mustard, hot sauce, and the salt and pepper. Mix well, taste and adjust any seasonings as needed.
- Add the chopped egg whites to the mixture and one more tablespoon of mayonnaise. Mix together well and set aside.
- Preheat broiler. On a baking sheet, lined with parchment paper or foil, place slices of the French bread on sheet. Brush each side of slices with olive oil.
- Place baking sheet in oven and broil each side 2-3 minutes, or until each side is lightly golden brown. Watch carefully as the bread slices can burn quickly.
- 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!
Enter the #EasterBrunchWeek Giveaway!
Official Rules and Conditions for the #EasterBrunchWeek Giveaway: One grand prize winner winner will be receive a prize package including items from Eggland’s Best, Grosche, Hamilton Beach, Rhodes Bread, Silpat, Stonyfield and Wewalka. Open to US residents 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered electronically. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 4/20/2019. Enter using the widget below. Comment each day for even more chances to win!
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