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Dilled Egg Bruschetta

Source of Recipe

From "The Outdoor Table" by April McKinney


Recipe Introduction

"This recipe is a prime example of taking something as simple as egg salad and turning it into an elegant dish. The fresh dill and chives add a nice fresh flavor and pop of green. Serving the salad on toasty baguette slices also creates a beautiful appetizer display."

List of Ingredients

• 6 large eggs
• â…“ cup finely chopped celery
• ¼ cup mayonnaise
• 1½ Tbsp fresh lemon juice
• 1 Tbsp chopped fresh dill
• 2 Tbsp chopped fresh chives, divided
• 1 tsp prepared yellow mustard
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 baguette, sliced diagonally into 1½-inch slices
• 2 Tbsp extra-virgin olive oil


Recipe

Place the eggs in a large pot, and cover with water. Bring the water to a boil over high heat, and boil the eggs for 12 minutes. Immediately place the eggs in a bowl of ice water to let them cool. Peel the eggs as soon as they are cool enough to handle.

Roughly chop the eggs, and place in a medium bowl. Add the celery, mayonnaise, lemon juice, dill, 1 tablespoon of the chives, mustard, salt, and pepper, and gently stir to combine. Cover and refrigerate, or place in a cooler until you are ready to assemble the bruschetta.

Preheat the oven to 375°F.

Place the baguette slices on a large baking sheet. Drizzle the bread with olive oil, and bake for 3 to 5 minutes, until slightly crisp. Store the toasts in a ziptop plastic bag.

When you are ready to assemble the bruschetta, place a hefty spoonful of egg salad on each baguette slice, and sprinkle with the remaining 1 tablespoon chives.

Makes 6 to 8 servings