Deviled Egg & Shrimp Salad Toasts-Joseph Sciascia
Yield: makes 24 slices, enough for 8 to 10 appetizer servings
These crunchy, creamy and savory canapes will please your party guests at any affair; these will fit right in with your tea parties or cocktail party menus in any season. Make this recipe even simpler and buy already cooked and peeled hard boiled eggs in your grocery stores refrigerated section.
Ingredients
1 baguette, sliced ½ inch slices
Olive oil cooking spray
1/3 cup Mayo
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
2 teaspoons fresh chopped dill plus extra sprigs for garnish
4 hard-boiled eggs, shelled and chopped
1 ½ cups of cooked bay shrimp, rinsed, drained and pat dried
1 tablespoon diced pimento
1 tablespoon sweet pickle relish
Pinch of salt & pepper to taste
Instructions
Preheat oven to 400 degrees F, place the baguette slices on a cookie sheet and spray them generously with the olive oil spray and toast in oven for 6 to 8 minutes until lightly browned around the edges, take out and let cool.
While the bread is in the oven toasting, in a medium sized mixing bowl, combine the mayo, mustard, old bay seasoning, chopped dill, pimento and pickle relish and mix well.
Gently fold in the chopped egg and shrimp making sure that it is well incorporated
Taste and adjust seasoning with a pinch of salt and pepper
Top each toast with the mixture and garnish with a small sprig of dill and enjoy!
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