Grilled Egg Salad Crostini (Edit recipe)

I love a good egg salad from time to time, and it's especially good piled on crispy, grilled baguette slices. A nice dish to serve to guests, or snack on alone.

10 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	145
Fat:	12 g
Carbohydrates:	7 g
Protein:	1 g
Cholesterol:	10 g
Sodium:	299 mg
Fiber:	1 g
Sugars:	4 g
Calculated for total recipe.

by the_happy_veg

View original recipe

Serves: 2 - 3

Ingredients

6 pieces Baguette, Sliced in to equal sized diagonal slices
2 whole Eggs, Large, free-range
2 Tbsp Mayonnaise
0.5 tsp Dijon Mustard
1 Tbsp Parsley, Finely chopped
0.25 whole Red Onion, small, minced (red onion to taste)
1 whole Himalayan Pink Salt, To taste
1 whole Ground Fresh Black Peppercorns, To taste

Garnish

1 whole Red Onion, Small amount, finely diced
1 whole Dill Weed, Fresh Dill to Garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the eggs in to a pot and fill with cold water, covering them by about an inch. Place the pot on to the stove and turn up the heat to medium high. Bring the eggs to a boil and let bubble for 4 - 5 minutes. Remove from heat and cover for 3 - 4 minutes. Once finished, strain the eggs in to an ice bath / fill the pot with cold water a couple of times until eggs are cooled. Peel the eggs and finely chop them.
Add the finely chopped eggs to a small mixing bowl along with the mayo, Dijon, fresh parsley, and as much diced red onion as you personally enjoy. I love the crunch they provide so I always add quite a bit. Up to you! Toss everything together and once combined, season to taste with Himalayan salt & cracked pepper.
Preheat a grill pan to just about medium. Spray the crostini on both sides with cooking spray and once heated, place them on the grill pan. Grill until crisp and golden brown on both sides. Transfer them to a cutting board once grilled.
Divide the egg salad between the crostini. Top with finely diced red onion and fresh dill. ENJOY!