If you love traditional deviled eggs but want something a little more elevated for holidays, brunch, or gatherings, this Deviled Egg Crostini is the perfect twist.
Creamy, lemony deviled egg filling is spooned onto crisp, golden baguette slices and finished with fresh dill. It’s simple, elegant, and always one of the first appetizers to disappear.
Perfect for Easter, baby showers, bridal showers, spring brunches, or even a light summer appetizer spread.
Why You’ll Love This Recipe
- Classic deviled egg flavor with a modern presentation
- Perfect make-ahead appetizer
- Elegant enough for entertaining
- Uses simple pantry staples
- Great for holidays and spring gatherings
Ingredients
Yield: Approximately 1½ dozen crostini
- 1 baguette, cut into 18 (⅓-inch thick) slices
- ¼ cup extra-virgin olive oil
- 1 dozen large eggs
- ½ cup mayonnaise, divided
- 2 tablespoons chopped capers
- 1 tablespoon chopped fresh dill, plus more for garnish
- ½ teaspoon salt
- 1 tablespoon fresh lemon juice
- ½ teaspoon seasoned salt
How to Make Deviled Egg Crostini
Step 1: Prepare the Crostini
Preheat oven to 375°F.
Arrange baguette slices on a baking sheet. Brush both sides lightly with olive oil. Bake for 8–12 minutes, flipping halfway through, until golden and crisp. Set aside to cool completely.
Step 2: Hard-Boil the Eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat, cover, and let sit for 10–12 minutes.
Transfer to an ice bath and cool completely before peeling.
Step 3: Make the Deviled Egg Filling
Slice eggs in half and remove yolks. Place yolks in a bowl and mash until smooth.
Add:
- ½ cup mayonnaise
- Chopped capers
- Fresh dill
- Lemon juice
- Salt
- Seasoned salt
Mix until creamy and smooth. Adjust seasoning to taste.
Finely chop the egg whites and gently fold them into the yolk mixture for a rustic texture.
Step 4: Assemble
Spoon or pipe the deviled egg mixture onto each crostini.
Garnish with:
- Extra fresh dill
- A few capers
- Fresh cracked pepper (optional)
Serve immediately or refrigerate until ready to serve.
Make-Ahead Tips
- Crostini can be made 1–2 days in advance and stored in an airtight container.
- Deviled egg mixture can be made the day before and kept refrigerated.
- Assemble just before serving for best texture.
Variations
- Add a dash of Dijon mustard for a sharper flavor
- Sprinkle with smoked paprika for color
- Top with crispy bacon pieces
- Add a thin slice of radish for a fresh crunch
- Drizzle lightly with hot honey for a sweet-savory twist
Serving Ideas
These pair beautifully with:
- Spring salads
- Charcuterie boards
- Easter ham
- Brunch cocktails like mimosas
- A light lemon pasta dinner
Storage
Store assembled crostini in the refrigerator up to 24 hours. For best results, keep the filling and crostini separate until serving.
If you love traditional deviled eggs but want something a little more elevated and beautiful for entertaining, this Deviled Egg Crostini is such a simple but impressive upgrade.
It’s timeless, classic, and always feels special.
Print
Deviled Egg Crostini (Easy Elegant Easter Appetizer)
- Total Time: 32 minutes
- Yield: 18 CROSTINI 1x
Description
Creamy lemon-dill deviled egg filling served on crispy toasted baguette slices. This elegant deviled egg crostini is perfect for Easter, brunch, baby showers, or holiday entertaining.
Ingredients
1 baguette, cut into 18 (⅓-inch thick) slices
¼ cup extra-virgin olive oil
12 large eggs
½ cup mayonnaise
2 tablespoons chopped capers
1 tablespoon chopped fresh dill, plus more for garnish
½ teaspoon salt
1 tablespoon fresh lemon juice
½ teaspoon seasoned salt
Instructions
-
Preheat oven to 375°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil. Bake 8–12 minutes, flipping halfway, until golden and crisp. Cool completely.
-
Place eggs in a saucepan and cover with cold water. Bring to a boil, turn off heat, cover, and let sit 10–12 minutes. Transfer to an ice bath and cool before peeling.
-
Slice eggs in half and remove yolks. Mash yolks in a bowl until smooth.
-
Add mayonnaise, chopped capers, dill, lemon juice, salt, and seasoned salt. Mix until creamy and smooth.
-
Finely chop egg whites and gently fold into the yolk mixture.
-
Spoon or pipe filling onto cooled crostini. Garnish with extra dill or capers if desired. Serve immediately or refrigerate until ready to serve.
Notes
Crostini can be made 1–2 days ahead and stored airtight.
• Filling can be prepared one day in advance and refrigerated.
• Assemble just before serving for best texture.
- Prep Time: 20 MINS
- Cook Time: 12 MINUTES
- Category: APPETIZER | LUNCH |SNACK
- Method: Baking
- Cuisine: AMERICAN | EASTER
