Egg Salad Crostini
This dressed-up egg salad puts a flavorful spin on the classic, blending creamy eggs with chopped pimento-stuffed green olives and finely roasted red peppers for a briny, slightly sweet kick. It’s a vibrant, savory mix that’s perfect for a party appetizer, picnic fare, or simply upgrading your everyday lunch. Easy to prepare yet bursting with flavor, this version is sure to impress with every bite.
Ingredients
4 Eggland's Best Hard-Cooked Peeled Eggs, chopped
1/4 cup Miracle Whip Dressing
2 green onions, sliced
5 pimento-stuffed green olives, chopped
2 teaspoons finely chopped roasted red peppers
1 teaspoon dijon mustard
4 slices Italian bread, toasted
Preparation
- In a medium bowl, gently combine the chopped hard-boiled eggs, mayonnaise, mustard, pimento-stuffed green olives, roasted red peppers, and seasonings. Stir until everything is evenly coated and well mixed, being careful not to mash the eggs too much—you want a creamy texture with a bit of chunkiness. Taste and adjust seasoning if needed.
- Serve chilled. Spread onto toast slices and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 194 |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Cholesterol | 165 mg |
| Sodium | 332 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Protein | 7 g |
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