Egg Salad Toasts
Ingredients
- 6 large eggs
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped green onions
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- Salt and black pepper to taste
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 garlic clove, minced
- 1/2 loaf French bread, cut into 12 slices
- 1/2 cup shredded romaine lettuce, for garnish
Instructions
Place eggs in a medium saucepan. Cover with 2 inches of cold water; add 1 teaspoon salt. Bring to a boil over high heat. Immediately remove pan from heat, cover and let sit for 12 minutes. Drain and run under cold water for 2 minutes. Peel and coarsely chop eggs; transfer to a medium size mixing bowl. Stir in celery, green onions, mayonnaise, lemon juice, mustard and cayenne pepper. Season to taste with salt and black pepper. Cover and refrigerate for at least 15 minutes. Meanwhile, prepare toasts. Preheat oven to 350 degrees. Place olive oil and garlic is a small, microwable dish. Cover and cook on high for 45 seconds. Arrange bread slices on a large baking sheet. Brush garlic oil evenly on tops of bread. Bake until lightly toasted, 7-10 minutes. Spoon egg salad evenly on toasted French bread slices. Garnish each egg salad toast with shredded lettuce and a drizzle of olive oil. Makes 4-6 appetizer servings.