Deviled Egg Crostini

5 from 1 vote

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.

Prep Time15

Cook Time16

Total Time31

Course: Appetizer

Cuisine: American

Keyword: deviled egg crostini, deviled egg toast, deviled eggs, egg salad

Calories: 1794kcal

Author: Lisa Kerhin

Equipment

saucepan (the Hamilton Beach Egg Cooker)
medium bowl
small bowl
spatula
knife
fork
cutting board
baking sheet

Ingredients

6 eggs
1 stalk celery, finely diced finely diced
2 - 3 green onions, finely diced (save some for garnish) 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
1 loaf French bread baguette, sliced

Instructions

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

Notes

See blog post for tips and notes

Nutrition