EGG SALAD CROSTINI

Egg Salad Crostini image

Provided by Lynnda Cloutier

Number Of Ingredients 10

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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
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.