A fresh and flavorful egg salad, brightened with mustard and chives, served elegantly on toasted crostini drizzled with extra virgin olive oil. A delightful vegetarian lunch or light appetizer.

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 10-12 minutes

Ingredients

• 4 large eggs
• 1 tablespoon mayonnaise
• 0.5 teaspoon English mustard
• 1/4 teaspoon Maldon sea salt flakes
• Pinch paprika
• 1 drop Tabasco
• 2 tablespoons extra virgin olive oil
• 0.5 teaspoon finely chopped chives

Instructions

1. Place eggs in a single layer in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let stand for 10-12 minutes. Transfer to an ice bath to cool completely.
2. Peel the cooled eggs and chop them into small, even pieces.
3. In a medium bowl, combine the chopped eggs with mayonnaise, English mustard, Maldon sea salt flakes, paprika, Tabasco, and the finely chopped chives. Mix gently until just combined.
4. Prepare crostini by thinly slicing a baguette (or similar crusty bread, a common pantry staple) and toasting the slices until golden. Drizzle each toasted slice generously with extra virgin olive oil.
5. Spoon the egg salad mixture onto the olive oil-drizzled crostini. Serve immediately.