Growing up, deviled eggs were kind of a staple at parties. Today they still show up on party buffets, but now they sit in fancy platters with dips in them to hold each egg half, so they don’t slide all over the place. I have one of those platters, as does my daughter. In fact, I’m going to a wedding shower soon and I just might buy one for the bride to be.
Anyway, getting back to this egg business, I do like deviled eggs and deviled egg salad sandwiches, which brings me to my Egg Prosciutto Crostini. But let’s back up a bit. Why is it called egg salad anyway when you chop up an egg and add mayo? It’s not really any kind of a salad with greens or veggies. I googled it and came up with nothing too. Hmmm.
Anyway, I do like a cold deviled egg salad, whether it’s in a sandwich, on toast, or crackers. And with our now warmer weather, a cold deviled egg salad sounded like a nice beginning for an appetizer. Most deviled eggs have a bit of mustard or vinegar in it, but whenever I make it, I kind of like it sweet and salty. So, I always add sweet pickled relish like my mom did. It’s how I grew up eating it and I love it. Now my own kids make it the same way.
But for a new appetizer, my sweet deviled egg salad got together with some crumbles of crispy prosciutto and I have to admit, it’s a great pairing. The thin crisps of prosciutto added just enough saltiness to the sweet eggs making it a perfect balance of flavors. Yum, yum with a glass of pinot grigio.
About 10 servings
- 4 hard boiled eggs
- 3½ T mayo
- 2 T sweet pickle relish
- Salt to taste
- Dash of black pepper
- About 4 very thin slices of prosciutto
- 10 slices of baguette
- Olive oil or butter for brushing
- Chives for garnish
After you boil your eggs, set aside to cool completely. Heat oven to 350 degrees. Place prosciutto slices on cookie sheet covered with parchment paper. They should be very thin to get a light crisp. Bake for 10-15 minutes, watching carefully as it can burn quickly. Cool on wire rack. Keep the oven on.
Chop the cooled eggs into small chunks. Add mayo and relish, and salt to taste.
Slice the baguette at an angle, creating 4-inch slices about a half inch thick. Brush with olive oil. Place on cookie sheet and toast in oven for about 10 minutes until golden. They should be crispy on the edges, but soft in the middle. Spread the sweet egg salad on crostini. Sprinkle with a bit of black pepper. Crumble the prosciutto on top and sprinkle with bits of chives.