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Dilled Egg Salad Bruschetta

Source of Recipe


From "The Outdoor Table" by April McKinney



List of Ingredients



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






Instructions



1. 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.
   
   
2. 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 stir gently to combine. Cover and refrigerate, or place in a cooler until you are ready to assemble the bruschetta.
   
   
3. Preheat the oven to 375 degrees. 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