Dijon Herbed Egg Salad Toasts | Recipe Finder

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40servings
20minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Carbohydrates, Cellulose
Vitamins	A, B₁, B₂, B₃, B₉, B₁₂, H, C
Minerals	Natrium, Fluorine, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

10 slices pumpernickel or rye bread
8 eggs, hard-boiled, peeled and chopped
2 stalks celery , finely chopped
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped parsley leaves
2 tablespoons Dijon mustard
1/3 cup mayonnaise
3 slices bacon, cooked crisp and cut into shards
Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

Toast the bread slices and cut each slice into 4 triangular pieces. Set aside.
In a large bowl mix all the remaining ingredients until well combined. Season with salt and pepper, to taste.
Immediately before serving, arrange the toast triangles on a platter and scoop about 1 tablespoon of egg salad onto each. Top with bacon shards and serve.

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