Cranberry Pecan Egg Salad Crostinis
Ideal for entertaining, these make-ahead appetizers complement any holiday spread while capturing the warmth of the season with a touch of sweet cranberry. The contrast of crisp texture and creamy richness creates a flavor experience your guests won’t forget.
Ingredients
8 Eggland's Best eggs, large
1/2 cup low fat mayonnaise
1/4 cup toasted pecans, finely chopped
1/4 cup chopped green onions, plus more for garnish
3 tbsp dried cranberries, chopped
1 tsp Dijon mustard
1 tsp apple cider vinegar
Salt and pepper to taste
Paprika, for dusting
1 baguette, cut diagonally into 1/4-inch slices, toasted (approx. 18 slices)
Preparation
- Bring a pot of water to a boil, add in the eggs carefully, cover and remove from heat. Let sit for 12 minutes. Drain under cool water and place in ice bath for 5 minutes.
- Peal eggs under cool running water, place in a medium bowl.
- Add all ingredients to medium bowl, mash the egg and mix until combined.
- Top each baguette slice with a spoonful of egg salad. Finish with a dusting of Paprika and a garnish of green onion. Enjoy!
Want to save time and skip the mess? Eggland’s Best Hard-Cooked Peeled Eggs are ready to use, making prep and cleanup effortless.
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 | 73 |
| Fat | 2.4g |
| Saturated Fat | 0.3g |
| Cholesterol | 0mg |
| Sodium | 128 mg |
| Carbohydrates | 12.4 |
| Dietary Fiber | 4.7g |
| Protein | 2.5g |
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