Best Egg Salad Crostini Recipe By Tasty Recipes

Egg Salad Crostini with White Anchovies Recipe - (4.8/5) image

Provided by á-174535

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more for brushing
1 large onion, thinly sliced
Kosher salt and freshly ground pepper
1 thin baguette, sliced 1/4-inch thick
1 large garlic clove, halved
6 large eggs, room temperature
1 tablespoon chives, finely chopped
1 teaspoon white wine vinegar
24 white anchovy fillets or pickled herring pieces, drained, patted dry and halved crosswise

Steps:

Heat 1 tablespoon of oil in a skillet. Add the onion; cook over moderately low heat, stirring occasionally until browned, 1 hour. Season with salt and pepper. Preheat the oven to 300°F. Lightly brush both sides of the bread slices with olive oil and arrange on a large baking sheet. Bake the crostini for 5 minutes, or until crisp, but not golden. Immediately rub 1 side of each crostini with the garlic. Let cool on the baking sheet. Meanwhile, prepare an ice water bath. Bring a small pot of water to a boil. Add the eggs and return to a boil, then boil for 7 minutes. Immerse the eggs in the ice water bath until completely cool, then peel and transfer to a medium bowl. Lightly mash the eggs with a large fork. Gently stir in the chives, vinegar and the remaining 1 tablespoon of olive oil. Season with salt and pepper. To assemble, top each crostini with the onion, followed by the egg salad and a piece of anchovy.

Pickled Egg Salad Crostini with Serrano Ham image

Provided by Miles Thompson

Yield 6 Servings

Number Of Ingredients 14

1/2 cup apple cider vinegar
1/2 cup distilled white vinegar
1 teaspoon sugar
1 1/2 teaspoons kosher salt, plus more
6 large eggs
1/3 cup mayonnaise
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper
12 1/4"-thick slices country-style bread or ciabatta
3 tablespoons olive oil
2 garlic cloves
Chervil or parsley leaves with tender stems (for serving)
12 slices Serrano ham or prosciutto

Steps:

Bring vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup water to a simmer in a medium saucepan. Let cool.
Meanwhile, place eggs in a medium saucepan and add water to cover by 2". Bring to a boil, cover, and remove from heat. Let sit 10 minutes. Transfer eggs to a bowl of ice water to cool. Drain, peel, and return to bowl. Add pickling liquid; cover and chill at least 12 hours. Remove eggs from pickling liquid. Coarsely chop; mix with mayonnaise, chives, and parsley in a medium bowl. Season with salt, pepper, and some pickling liquid, if desired.
Preheat oven to 425°. Place bread on a baking sheet and drizzle with oil. Toast until golden brown, 5-8 minutes. Rub with garlic. Top each toast with pickled egg salad, some chervil, and a slice of ham.
Do ahead: Eggs can be pickled 1 week ahead. Keep chilled.

Egg Salad Crostini image

Provided by Lynnda Cloutier

Number Of Ingredients 10

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
CROSTINI, RECIPE FOLLOWS
fresh parsley sprigs for garnish

Steps:

1. Beat cream cheese, mayonnaise, honey mustard and hot sauce at low speed of mixer just til smooth
2. Add 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
3. To serve, spoon 1 Tbsp. egg salad onto each crostini. Garnish if desired. Makes a dozen appetizers.
4. For 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.