Follow these steps for perfect results
French baguette
thinly sliced
butter
melted
garlic
pressed
hard-cooked eggs
grated
mayonnaise
sugar
salt
to taste
black pepper
fresh ground to taste
Preheat oven to 350°F (175°C).
Thinly slice the French baguette into approximately 1/2-inch thick slices.
Arrange the baguette slices on a baking sheet in a single layer.
In a small bowl, melt the butter and press the garlic clove into it.
Brush the garlic butter evenly over the top of each baguette slice.
Bake in the preheated oven for 12-15 minutes, or until golden brown and crisp.
Remove from the oven and let the toasted baguette slices cool on the baking sheet for at least 20 minutes.
While the baguette slices are cooling, prepare the egg salad.
Grate the hard-cooked eggs into a large mixing bowl.
Add the mayonnaise, sugar, salt, and pepper to the grated eggs.
Mix all ingredients together until well combined.
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.
Spoon the egg salad mixture evenly onto the cooled, toasted baguette slices.
Serve immediately or store in the refrigerator until ready to serve.
Expert advice for the best results
Add a pinch of paprika for color and flavor.
Use different types of bread for variety.
Garnish with chopped fresh chives.
Everything you need to know before you start
10 minutes
Egg salad can be made up to 2 days in advance.
Arrange crostini on a platter, garnished with fresh herbs.
Serve as an appetizer at parties.
Serve as a light lunch.
Pair with a side salad.
Pairs well with the creamy egg salad.
Discover the story behind this recipe
Crostini are a popular appetizer in French cuisine.
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