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
  1. In a medium bowl, finely chop eggs with a pastry blender. Add mayonnaise, capers, pickle relish, mustard, pepper, and salt, stirring to blend.
  2. To prevent croustades from becoming soggy, fill croustades with egg salad just before serving.
  3. Garnish with paprika and parsley, if desired.
Notes
*We used Siljans Croustades.
Recipe by TeaTime Magazine at https://teatimemagazine.com/egg-salad-croustades/