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
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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.
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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.
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Slice eggs in half and remove yolks. Mash yolks in a bowl until smooth.
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Add mayonnaise, chopped capers, dill, lemon juice, salt, and seasoned salt. Mix until creamy and smooth.
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Finely chop egg whites and gently fold into the yolk mixture.
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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