Best Egg Salad Crostini With White Anchovies Recipes

Egg Salad Crostini Recipe by Tasty image

Provided by Katie Aubin

Categories Snacks

Time 40m

Yield 12 crostinis

Number Of Ingredients 7

12 slices baguette, 1/2 in (1 cm), cut on a slight diagonal
olive oil, to taste
kosher salt, to taste
1 tablespoon dijon mustard
1 tablespoon mayonnaise
4 eggs, medium-boiled, quartered lengthwise
2 tablespoons fresh chives, finely chopped

Steps:

Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper
Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
In a small bowl, combine the Dijon mustard and mayonnaise.
Spread a thin layer of Dijonnaise over each crostini. Top with 1 egg quarter and garnish with chives.
Enjoy!

Nutrition Facts : Calories 141 calories, Carbohydrate 15 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

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.

Egg Salad Crostini image

Provided by Lee Dowell @BistroChef

Categories Eggs

Number Of Ingredients 8

1 package(s) 20 oz. french baguette bread, thinly sliced
3 tablespoon(s) melted butter
1 clove(s) garlic clove, pressed
8 large hard boiled eggs, grated
1/2 cup(s) real mayonnaise
1/2 teaspoon(s) sugar
1/4 teaspoon(s) salt and pepper
1/4 teaspoon(s) ground pepper

Steps:

Arrange bread slices on a baking sheet. Stir together butter and garlic; brush evenly on tops of bread slices.
Bake at 350 degrees for 10 to 12 minutes. Let stand 20 minutes.
Combine eggs, and next 4 ingredients in a large bowl. Cover and chill at least 25 minutes OR up to 2 days.
Spoon egg mixture onto toasted bread slices. ENJOY!!