- Preheat oven to 350ºF and place slices of Italian baguette on a medium baking sheet. Brush with melted butter and bake for 8 minutes to toast. Cool for 5 minutes at room temperature.
- Add chopped hard-boiled eggs, celery, onion, dill and chives to a medium mixing bowl. In a separate small bowl, stir together mayonnaise, rice vinegar, mustard, salt and pepper until smooth.
- Pour mayonnaise mixture over egg salad and stir well to combine.
- Spoon egg salad on cooled sliced bread. Sprinkle with smoked paprika and top with extra dill if desired. Enjoy right away.
Tangy Egg Salad Crostini
Yield
10
Prep Time
10 minutes
Cook Time
8 minutes
Total Time
18 minutes
kikkoman products used:
ingredients
10 slices Italian baguette
2 tablespoons butter, melted
8 large hard-boiled eggs, peeled and chopped
½ cup celery, finely chopped
⅓ cup red onion, minced
1 tablespoon fresh dill, chopped
1 tablespoon chives, chopped
⅓ cup mayonnaise
3 tablespoons Kikkoman ® Rice Vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
For Serving
½ teaspoon smoked paprika
Fresh dill
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
