Noah Baker
Course: Appetizer Cuisine: American Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Calories: 100 kcal
Let’s get started!
– 1 Cutting Board – 1 Knife – 1 Saucepan – 1 Mixing bowl
– 4 large eggs – 2 tablespoons mayonnaise – 1 tablespoon Dijon mustard – 1 tablespoon fresh chives finely chopped – Salt and pepper to taste – 12 slices of baguette or cocktail bread – Butter or olive oil for toasting
1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to low and let simmer for 10 minutes. 2. While the eggs are cooking, prepare an ice bath by filling a bowl with cold water and ice cubes. Once the eggs are done cooking, transfer them immediately to the ice bath to stop the cooking process.
3. Once the eggs are cool, peel them and chop them finely using a fork or potato masher in a mixing bowl. 4. Add the mayonnaise, Dijon mustard, and chopped chives to the bowl with the chopped eggs. Season with salt and pepper to taste, then mix until well combined.
5. Toast the slices of baguette or cocktail bread until golden brown and crispy. 6. Spoon a dollop of the egg and chive mixture onto each toasted bread round, spreading it evenly.
7. Garnish the canapés with additional chopped chives, if desired. 8. Arrange the canapés on a serving platter or tray and serve immediately. Enjoy your delicious canapés with egg and chives!