Snackin’ with Sarah Sellers: Deviled-Egg Crostinis

Deviled-Egg Crostinis

Tonight’s Idol theme is “Then & Now” so I decided to put a new spin on a classic recipe.

I love deviled-eggs. Pretty much anything egg related satiates my appetite and these turned out absolutely delicious! I forgot to sprinkle the finished product with paprika but I didn’t miss it at all. If you end up with a lot of extra egg mixture it would be delicious as an egg salad sandwich the next day!

Check out tonight’s recipe on Yahoo! Music’s Reality Rock’s Blog!

Deviled-Egg Crostinis


  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1/2 tbsp yellow mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp chives, diced
  • 1 tbsp diced pimentos
  • crostinis

Place the eggs in a medium sized pot and cover with water. Bring to a rolling boil then cover and remove from the heat. Let sit for 15 minutes. Drain and rinse with cold water to cool. Lightly shake the pot to crack the shells.

Deviled-Egg Crostinis

Peel and slice in half.

Deviled-Egg Crostinis

Place the yolks and half the egg whites in a food processor. Dice and reserve the remaining egg whites.

Deviled-Egg Crostinis

Add the mayonnaise, yellow mustard, salt, pepper and 1 tablespoon of chives to the food processor.

Deviled-Egg Crostinis

Blend until smooth.

Deviled-Egg Crostinis

In a medium sized bowl mix the egg mixture and remaining egg whites. Taste and adjust seasoning accordingly.

Place a heaping tablespoon of the egg mixture on top of each crostini and garnish with the remaining chives and pimentos.

Bon Appétit! 

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