These bite-sized treats are a perfect addition to a savory course at teatime.
Egg Salad Croustades
Serves: 24
Ingredients
- 5 large hard-cooked eggs, peeled
- 1⁄4 cup mayonnaise
- 2 tablespoons capers, blotted dry
- 2 tablespoons sweet pickle relish, blotted dry
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon salt
- 1 (1.4-ounce) box mini croustades*
- Garnish: paprika and parsley leaves
Instructions
- In a medium bowl, finely chop eggs with a pastry blender. Add mayonnaise, capers, pickle relish, mustard, pepper, and salt, stirring to blend.
- To prevent croustades from becoming soggy, fill croustades with egg salad just before serving.
- Garnish with paprika and parsley, if desired.
Notes
*We used Siljans Croustades.
