Last weekend I was in LA spending some time with my college pals. My dear friend Vikki was hosting a belated housewarming for her new cottage and she asked me to help with the party preparation. The menu was a mixture of store bought items (a massive Italian platter, hummus, tapenade, nuts, and crackers) and homemade dishes. I was in charge of making smoked salmon crostini, the strawberry-basil tequila cocktail, and deviled eggs. Vikki’s boyfriend was going to make his famous arugula salad. Everything was going perfectly until it came time to make the deviled eggs. Vikki had collected the eggs from a friend’s chicken coop and they were incredibly fresh. If you’ve ever tried to make hard boiled eggs with fresh eggs, you’ll know that they are very hard to peel. We all tried our best to patiently peel the eggs, but ended up with a bowl full of sloppily peeled eggs. Some yolks were completely exposed, so there was no way anyone could turn them into deviled eggs.
Not wanting the eggs to go to waste and thinking fast, we decided the best thing to do was create a deviled egg crostini. We would make deviled egg filling, but instead of piping it into the egg whites, it would be spread on toasted baguette rounds. Sprinkle with chopped egg white and paprika and voila: a new appetizer is born! The crostini were devoured pretty quickly and in my book, that means they were a success. Here’s the recipe. Try it out and let me know what you think.
Deviled Egg Crostini
1 baguette, thinly sliced
12 hard boiled eggs, peeled
Olive oil, for brushing
Salt and freshly ground black pepper
5 1/2 tablespoons mayonnaise
2 tablespoons butter, at room temperature
2 1/2 tablespoons apple cider vinegar
4 tablespoons sweet relish
Paprika, for sprinkling
- Start by making the crostini. Preheat the oven to 375°F. Line a baking sheet with parchment paper or foil.
- Place the baguette slices in an even layer on the baking sheet. Brush with olive oil and season with salt and freshly ground black pepper. Flip the bread slices and repeat, brushing each one with oil and seasoning with salt and pepper.
- Bake for 15-20 minutes until the bread is lightly toasted and just starting to brown. Remove from the oven and set aside to cool.
- Meanwhile, slice each hard boiled egg in half. Gently pull the yolks out of the whites and place them in the a food processor. Put the whites on a cutting board. Repeat with each egg, until all of the yolks are in the food processor and all the whites are on a cutting board.
- Roughly chop the egg whites. Set aside.
- Add the mayonnaise, butter, apple cider vinegar, sweet relish, and 1/2 teaspoon of salt to the yolks in the food processor. Season generously with black pepper. Blend until everything is combined. Check the texture. The mixture should be smooth and spreadable. If too chunky, add a little more mayonnaise; if too thick, add a little more vinegar. Adjust seasonings if necessary.
- Spread a heaping tablespoon of the egg yolk mixture onto each slice of toasted baguette. Sprinkle with a little of the chopped egg whites and top with a dusting of paprika. Plate and enjoy immediately.
Makes 20-24 crostini.
The crostini, egg yolk mixture, and chopped egg whites can be made 1 day in advance. Keep everything in separate air tight containers, placing the eggs in the refrigerator, and assemble just before serving.
A special thank you to Vikki Cruz for shooting these images.