Egg Salad Crostini

Lynnda Cloutier


For a unique way to serve appetizers, present Egg Salad Crostini on a straw hat.Unknown source


★★★★★ 2 votes



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3 tbsp. cream cheese, softened
2 to 3 tbsp. mayonnaise
2 tsp. honey mustard
1/4 tsp. hot sauce
3 large hard cooked eggs, chopped
1/2 cup pimiento stuffed olives, coarsely chopped
1/3 cup finely chopped celery
1 tbsp. minced onion


fresh parsley sprigs for garnish

How to Make Egg Salad Crostini


  • 1Beat cream cheese, mayonnaise, honey mustard and hot sauce at low speed of mixer just til smooth
  • 2Add hard cooked eggs, olives, celery and onion; toss gently. Cover and chill mixture thoroughly. Egg salad mixture can be made a day ahead and kept in refrigerator
  • 3To serve, spoon 1 Tbsp. egg salad onto each crostini. Garnish if desired. Makes a dozen appetizers.
  • 4For crostini:
    1/4 French baguette
    3 Tbsp. butter or margarine
    Slice baguette into 12 thin slices, about 1/4 inch thick. Brush top of each slice generously with melted butter. Put on baking sheet. BAke at 400 for 10 minutes or til crisp and golden. Let cool. Crostini may be stored in airtight container up to 1 week. Makes 1 dozen.

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About Egg Salad Crostini

Course/Dish: Other Appetizers

Show 9 Comments & Reviews

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