Recipe Ingredients
- 8 large Natural Choice Braswell Family Farms Free Roaming Large Brown Grade A Eggs
- 1/2 cup mayonnaise
- 1/4 cup toasted pecans, finely chopped
- 1/4 cup chopped green onions, plus more for garnish
- 3 tablespoons dried cranberries, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Kosher salt and freshly ground black pepper, to taste
- Paprika, for dusting
- 1 baguette, cut diagonally into 1/4-inch slices, toasted
Recipe Directions
- Bring 2 quarts of water to boil in a small pot over high heat. Gently drop eggs into water. Cover with lid and remove from heat. Allow eggs to cook for 10 to 12 minutes, until yolks are set. Drain and rinse eggs with cold water, or place in an ice bath. Peel eggs and roughly chop.
- Combine eggs, mayonnaise, pecans, green onions, cranberries, mustard and vinegar together in a large bowl. Season with salt and pepper, to taste.
- Spoon egg salad onto each crostini. Garnish with paprika and additional green onions.
