CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Deviled Egg Crostini

Shelly's
recipe box

Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Bruschetta, Crostini and Canapes
    Prep Time:       Cook Time:       Total Time:  

Yield: approximately 1 1/2 dozen

1 baguette, cut into 18 (1/3-inch-thick) slices
1/4 cup extra-virgin olive oil
1 dozen large eggs
1/2 cup mayonnaise, divided
2 tablespoons chopped capers
1 tablespoon chopped fresh dill, plus more for garnish
1/2 teaspoon salt
1 tablespoon fresh lemon juice
1/2 teaspoon seasoned salt


1. Preheat oven to 400.

2. Brush baguette slices with olive oil. Place slices in a single layer on a rimmed baking sheet.

3. Bake until light golden, 8 to 10 minutes. Let cool completely.

4. Place eggs in a large stockpot. Cover with cold water. Bring water to a boil. Cover pot, and remove from heat. Let stand for 12 minutes.

5. Remove eggs from water, and place in an ice water bath to cool. Peel eggs. Cut eggs in half lengthwise. Gently remove yolks from whites. Place egg whites cut side down, and slice horizontally into 1/4-inch slices.

6. In a medium bowl, combine yolks, ΒΌ cup mayonnaise, capers, 1 tablespoon dill, and salt, mixing well.

7. In another medium bowl, combine remaining 1/4 cup mayonnaise, lemon juice, and seasoned salt, mixing well. Spread a thin layer of mayonnaise mixture on each bread slice. Top with an egg white slice that is similar in size to bread, reserving remaining egg whites for another use. Spoon yolk mixture onto each egg white slice. Garnish with dill, if desired.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Crostini
   by sgre52160



1 (1 lb) loaf Italian or French bread, cut into 1/2 inch thick slices 3 tbsp olive oil 3 cloves garlic, chopped 3/4 lb thinly sliced deli roast beef 1 (12 oz) jar roasted peppers, drained and cho




Crostini Caprese
   by sgre52160



16 slices French bread, cut 1/4 inch thick 1/4 cup prepared basil pesto 2 plum tomatoes, thinly sliced 1/2 block (4 oz) mozzarella cheese 2 tbsp grated fresh Parmesan cheese 1/4 cup snipped fresh




Crab Crostini
   by sgre52160



1 lb fresh lump crabmeat 1/4 cup minced celery heart (including leaves) 2 green onions, minced 2 tbsp minced fresh chives 1 1/2 tsp grated lemon peel 3 tbsp mayonnaise 2 tbsp sour cream 2 tbsp




Mushroom Crostini Ii
   by sgre52160



Crostini 1 loaf French or Sesame Semolina bread, sliced 1 inch thick Extra-virgin olive oil 1 large garlic clove, halved lengthwise Mushroom Topping 2 tbsp extra-virgin olive oil 1 shallot




Mushroom Crostini I
   by sgre52160



1 tsp olive oil 2 1/2 cups sliced crimini mushrooms (about 8 oz) 1 cup sliced button mushrooms 1/4 tsp salt 2 tsp minced fresh or 1/2 tsp dried thyme 1/2 tsp all-purpose flour 1/8 tsp pepp





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.