Tangy Egg Salad Crostini
Serves
10
Total Time
18 minutes
Prep Time
10 minutes
Cook Time
8 minutes
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
- 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.
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