Deviled Egg Crostini on white plate
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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.
Author: Lisa Kerhin

Ingredients

  • 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

Instructions

  • 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!