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Egg and Olive Crostini Recipe

Recipe by: 106a802496d678ba

"Take those leftover hard boiled eggs and turn them into this tasty appetizer. The kids will really like these thick pieces of bread covered with a zesty egg and olive mixture."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook10 m
  • Ready In30 m
  • 1Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • 2Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
  • 3In a medium bowl, thoroughly blend cream cheese, lemon juice, prepared Dijon-style mustard and ground black pepper. Stir in chopped eggs, olives and chives.
  • 4Cut each bread slice into 4 triangles. Lay triangles flat and create a shallow hollow on the face of each. Brush with olive oil and fill with mixture from the bowl.
  • 5Arrange slices on baking sheet and bake in the preheated oven 10 minutes, or until bread is lightly toasted. Garnish with paprika before serving.
Ingredients
  • 16 servings
  • 55 cals
  • 6 eggs
  • 1 (3 ounce) package cream cheese, softened
  • 1 tablespoon lemon juice
  • 1 teaspoon prepared Dijon-style mustard
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons sliced pimento-stuffed green olives
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon olive oil
  • paprika
Nutrition

Amount per serving ( 5 total)

  • Calories:
    55
    3%
  • Fat:
    4.8
    7%
  • Carbs:
    0.5
    < 1%
  • Protein:
    2.8
    6%
  • Cholesterol:
    76
    25%

Based on a 2,000 calorie diet

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