Italian Egg Salad Crostini

April 14, 2014 ·

Italian Egg Salad Crostini 002

Egg Salad is like one of my favorite things in the world!
Did you know it’s National Egg Salad Week? Best week ever.

I am usually a traditionalist when it comes to things like egg salad and tuna salad, but I wanted to come up with something that would “Fancy It Up”.

Let me explain to you how good these Italian Egg Salad Crostinis are…..Conversation with the hubby and I..
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Me: “You HAVE to try these.”
Hubby: {nose crinkled} “Is that Egg Salad?”
Me: “Yup”
Hubby: “I don’t like egg salad”
Me: {the look of death} “Just EAT it.”
Hubby: Reluctantly takes a bite
Hubby: {mouth full} “Oh my, these are so good.”
Me: “Told you.”
Hubby: “Makes me want to have a party just to have these there.”

So there you have it, an Egg Salad hater LOVED these.
They are such a pretty appetizer and you can make the egg salad a couple days in advance, so they are a semi do ahead appetizer for a party!

These are also a nice little party snack because of the extra protein from the egg.  Every egg has 6 grams of protein.
Annnnnddddd, because I used Davidson’s Safest Choice™ Eggs no worries of contamination because they are pasteurized eggs and pasteurized = peace of mind™!

Italian Egg Salad Crostini 001

Safe Eggs

 

Italian Egg Salad Crostini
Recipe Type: Appetizer
Author: Leslie Green – The Hungry Housewife
Prep time:
Cook time:
Total time:
Serves: 24
Italian Egg Salad Crostini
Ingredients
  • 8 oz. French Baguette, sliced into 24 rounds.
  • 1/2 cup Extra Virgin Olive Oil
  • 2 Garlic Cloves, skin removed and sliced in half
  • 1/3 pound Pancetta, thinly sliced (ask your deli counter)
  • 12 Davidson’s Safest Choice Eggs, hard boiled, shell removed, and roughly chopped
  • 1/2-3/4 cup Mayonnaise
  • 1 teaspoon Dijon Mustard
  • Scant teaspoon Fresh Rosemary, finely minced
  • 1/8 teaspoon Pepper
  • 6 teaspoons Store Bought Pesto
  • Block Parmesan Cheese, for garnish
Instructions
  1. Preheat oven to 350.
  2. Place the bread rounds onto a large cookie sheet.
  3. Brush tops of bread with extra virgin olive oil.
  4. Bake for 15 min. Remove and rub the garlic gloves over the crispy bread. Set aside.
  5. Chop pancetta into pea size pieces. In a medium skillet over medium heat, cook pancetta until crispy, about 5 minutes. With a slotted spoon, remove from pan and drain on a paper towel lined plate. Set aside
  6. In a large bowl, mix together chopped eggs, mayonnaise, mustard, rosemary and pepper.
  7. Assembly:
  8. Spread a heaping tablespoon of egg mixture onto each bread slice.
  9. Spoon 1/8 teaspoon pesto over top.
  10. Sprinkle pancetta over top.
  11. Using a potato peeler or small pairing knife, slice 24 thin pieces of parmesan and garnish crostini with 1 slice each.
Notes
To hard boil eggs. Place eggs in a large pot and add water to cover the eggs.[br]Bring to a boil.[br]Remove from heat, cover and allow eggs to sit in water for 13 minutes.[br]Add ice cubes and water to a large bowl.[br]Place hot eggs into ice water and allow to sit for 10 minutes, adding more ice if needed to keep the water cold.[br]Peel under running water.

I am proudly a member of the Davidson’s Safest Choice™ Eggs Darling Dozen Ambassador Program. This post is sponsored by Davidson’s Safest Choice™ Eggs, however all opinions are 100% mine.

Filed Under: Appetizers, Salad

Comments

  1. Mike says:
    April 14, 2014 at 5:37 am

    What a wonderful combination of flavors.

  2. kristy @ the wicked noodle says:
    April 15, 2014 at 8:38 am

    Looks so good! I love egg salad and I know I’d love this kicked-up version, too!

  3. Meredith in sock monkey slippers says:
    April 15, 2014 at 10:51 am

    Nothing speaks to me like a crostini! Delicious!

  4. Pam says:
    April 15, 2014 at 10:54 am

    Oh man… this has me drooling. I too love egg salad but usually only make it one way. I can’t wait to try this!

  5. Brenda @ a farmgirl's dabbles says:
    April 15, 2014 at 12:10 pm

    Yummers! Love this version of egg salad!

  6. Paula - bell'alimento says:
    April 15, 2014 at 12:17 pm

    Get in my belly!

  7. katie says:
    April 15, 2014 at 4:44 pm

    Oh man my husband would LOVE this recipe!!!

  8. Denise says:
    April 15, 2014 at 8:52 pm

    Uncrinkle that nose Mr., this sounds amazing. You had me at pancetta, then I saw rosemary as well. Speaking to me

  9. Laurie {Simply Scratch} says:
    April 16, 2014 at 8:58 am

    This is all sorts of genius!

  10. vanillasugarblog says:
    April 16, 2014 at 6:19 pm

    Yes! I LOVE egg salad too.
    I make mine with curry, it’s so good and a great way to get more turmeric in my diet.

  11. Stephanie @ Eat. Drink. Love. says:
    April 20, 2014 at 11:33 pm

    Can I eat all of these?

  12. Rebecca {foodie with family} says:
    April 21, 2014 at 6:23 pm

    I could make a meal of those crostini! I LOVE THEM!

  13. Catherine says:
    May 28, 2014 at 10:28 pm

    That has got to be the fanciest egg salad I have ever seen! I know one family that will be thrilled to see these at our next backyard picnic!