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Red Hot Deviled Egg Crostini

Red Hot Deviled Egg Crostini or Salad Sandwich

A fiery twist on a classic favorite—crispy toasted baguette rounds topped with creamy scrambled eggs, a bold and tangy Hollandaise infused with hot sauce seasoning, and finished with a sprinkle of smoked paprika and fresh herbs.

Made with

Alternative products

  • Chef's Own® Hollandaise Sauce Mix

What You'll Need

Qty Ingredient
1 qt. Gold Label Hollandaise Sauce, heated
1/3 cup Frank's Red Hot Seasoning
2/3 cup Whole Grain Mustard
1 cup Dill Relish, drained
1 ea small baguette, sliced into 32 rounds
12 ea. eggs
1/2 cup butter
to taste Salt and Pepper
1 tbsp Smoked paprika
1/4 c. Chives or Dill, fresh, chopped

Preparation

  1. Stir Frank's Red Hot Seasoning, mustard, and relish into the hollandaise. Keep warm.
  2. Prepare Crostini: Toast the baguette slices in a 375°F oven for 5-7 minutes until golden and crisp
  3. Scramble Eggs: In a pan over medium-low heat, melt the butter and scramble the eggs until they are soft and fluffy. Season with salt and pepper.
  4. To assemble: spread a tablespoon of the hollandaise mixture on the crostini.
  5. Layer on a spoonful of scrambled eggs
  6. Top & Garnish: Drizzle with warm Hollandaise sauce and finish with a light dusting of smoked paprika and chives (or dill).
  7. Serve Warm.