Herbed Deviled Egg Crostini

Herbed Deviled Egg Crostini

Bring the sunshine to your table!!! 

*Makes 6


4 eggs
2 Tbsp. of fresh chives, chopped
1 Tbsp. of fresh dill, chopped
1/4 cup of mayonnaise
1 Tbsp. of Dijon mustard
French baguette, sliced and toasted
Salt and black pepper, to taste



In a medium saucepan, place eggs in a single layer and add water to cover by 1 inch. Bring water to a rapid boil (large, rapidly breaking bubbles) over high heat. Cover; remove from heat. Let stand 15 minutes. Drain; place in a bowl of ice water. Peel immediately under cool running water.

In a shallow plate, combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to a cutting board and slice them with a sharp knife. Stir mayonnaise and mustard into remaining herbs.

To serve, spread each bread slice with some of the Dijon spread and add 1 or 2 egg slice. Sprinkle with salt and pepper. Serve with baby cornichons and capers.

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