Deviled Egg Crostini
Deviled Egg Crostini
Deviled eggs are a favorite appetizer at MOST get togethers! Especially the holidays! Combining the flavors of a deviled egg with a lightly toasted garlic butter baguette, you've got a NEW appetizer to wow friends and family. This new spin on an old favorite is the perfect bite!
Ingredients
Deviled Eggs
- 12 Eggs
- 1/2 Cup Mayo Add more if desired
- 1 Tbsp Mustard
- 3 Tbsp Fresh Dill Chopped, reserving 1 tbsp for garnish
- 2 Tbsp Onion Finely minced
- 1/4 Tsp Cayenne Or to taste
- Smoked Paprika To taste
- Salt To taste (Note: Mayo has a high salt content, so add a pinch at a time until desired taste)
Garlic Butter Baguette
- 1-2 Long, thin baquettes Enough to make 24, 1/2 inch slices
- 4 Tbsp Butter
- 2 cloves Garlic Minced
Instructions
Deviled Egg Mixture
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In a large pot, add eggs and enough water to cover eggs. On a medium high heat, bring to a boil. Once boiling, Cook for 16 minutes. Remove eggs and allow to cool. Peel eggs once cool to the touch.
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In a bowl large enough to hold eggs and the rest of ingredients, mash the eggs using a potato masher.
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To the eggs add mayo, mustard, dill (2 Tbsp), minced onion, & cayenne. ( Add more cayenne to taste if desired).
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Stir to combine.
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To TASTE, add smoked paprika and salt.
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Cover and chill for at least 30 minutes or more.
Garlic Butter Baguette Instructions
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Preheat oven to 400.
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Slice baguette 1/2 inch thick, on the diagonal. You should get around 24 slices or more.
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Line a cookie sheet with foil. Place enough slices of baguette to fill the sheet.
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Add butter and minced garlic to a small bowl and microwave for 30 seconds.
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Using a basting brush, BARELY brush a very small amount of garlic butter on to each slice. you'll want just a hint of garlic butter flavor.
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Bake for 4 minutes. They should be LIGHTLY toasted, and still a little bit soft.
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Repeat until 24 slices are toasted. Place completed baguettes onto large surface (like a cool cookie sheet) to prepare baguettes for deviled egg mixture.
Finishing
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Place small spoonfuls of deviled egg mixture (I use an soup spoon) onto each baguette slice. Continue until all slices are complete with deviled egg mixture.
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Sprinkle smoked paprika evenly on to the tops of each slice.
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Garnish with remainder chopped dill.
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Cover with plastic wrap and chill until ready to serve.
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Let rest on counter at room temp for 15 minutes before serving.
