Recipe by Roxanne E Chan
"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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1 (3 ounce) package
cream cheese, softened
prepared Dijon-style mustard
ground black pepper
sliced pimento-stuffed green olives
chopped fresh chives
Used these with a pasta dinner. very good.
Interesting, but why not make the traditional grilled-egg-and-olive sandwich? Use your favorite egg salad recipe, add sliced green olives, make the sandwich, and grill like a grilled cheese. Voila. Easy, tasty, a kid pleaser, real comfort food.
Good recipe. I just added more olives and seasoning.
The recipe doesn’t state what type of bread to use, so I used what I typically use for crostini, and that’s french bread. I cut into 3/4” slices that were deep enough to create the “shallow hallow” for the filling . The instructions say to cut a slice of bread into triangles, but if you use the standard-size sandwich bread, the triangles would be tiny. This was OK, it pretty much just tastes like egg salad (not necessarily a bad thing), but I’m not sure what purpose the cream cheese served as opposed to mayonnaise. Bottom line, I was expecting more flavor, and did end up adding a few more olives and some salt to ramp up the flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Egg and Olive Crostini
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 43
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