Egg Salad Bruschetta Recipe

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The rich flavor of traditional egg salad makes a great bruschetta topping. The crispiness of the bruschetta and the creaminess of the egg salad make an appealing combination of flavors and textures. Learn how to cook hard boiled eggs for egg salad.

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Ingredients

1 baguette, sliced in 1/2
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 your favorite edible greens
sliced olives

Container:small saucepan, medium bowl

Directions

PREP

30 mins

COOK

15 mins

READY IN

45 mins

BRUSCHETTA:

Preheat oven to 400ÂºF.
Brush both sides of each baguette slice with olive oil.
Place the slices on an ungreased baking sheet and bake 5 minutes, turn, and bake an additional 5 minutes or until both sides are golden brown. Allow the slices to cool.

EGG SALAD:

Fill a small sauce pan with enough water to just cover the eggs. Bring to a full boil.
Reduce the heat to low and cover. Cook the eggs for about 10 minutes.
Remove the pan from the heat, drain, and immediately cool the eggs with cold running water.
Peel the eggs and finely chop.
Add the mayonnaise, pickle relish, chopped onion, salt, and pepper and mix well.
Place a heaping tablespoon of the egg mixture onto each toast slice.

Optional: Garnish with parsley and/or olives

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