Egg Salad Bruschetta Recipe

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The rich flavor of traditional egg salad combined with the crispy texture of the toast makes this combination a hit with all ages.

Directions

Bruschetta: Preheat oven to 400º F.
Brush both sides of each slice of baguette with olive oil. Place on an ungreased baking sheet and bake 5 minutes, turn. Bake an additional 5 minutes or until both sides are golden brown. Cool.
Egg Salad: Fill a small sauce pan with enough water to just cover eggs and bring to a full boil.
Reduce heat to low and cover. Cook eggs for about 10 minutes.
Remove from heat, drain and immediately cool eggs with cold running water.
Peel eggs and finely chop.
Add mayonnaise, pickle relish, chopped onion, salt, and pepper.
Place a heaping tablespoon of egg mixture on each toast.

Optional: Garnish with parsley and/or olives

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients

-		1 baguette, sliced in 1/2" pieces (or purchase prepared bruschetta toast)
		EGG SALAD:
-		4 eggs
-		4 tablespoons mayonnaise
-		2 teaspoons sweet pickle relish
-		2 tablespoons green onion, finely chopped
		salt and freshly ground pepper to taste
		OPTIONAL GARNISH:
		parsley or favorite edible green
		sliced olives