{"id":15775,"date":"2015-10-01T05:00:03","date_gmt":"2015-10-01T12:00:03","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=15775"},"modified":"2019-10-18T12:55:53","modified_gmt":"2019-10-18T19:55:53","slug":"egg-salad-with-avocado-on-baguette","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=15775","title":{"rendered":"Egg Salad with Avocado on Baguette"},"content":{"rendered":"

A quick and easy little appetizer.<\/span><\/strong><\/p>\n

I saw a post at Sugarlaws.com for a breakfast baguette with scrambled eggs and avocado on a baguette and decided I would try a different spin on her recipe, since scrambled eggs are my least favorite method of preparing eggs, and make an easy appetizer using egg salad, avocado and some finely diced tomato. It turned out to be one of the easiest appetizers I’ve made and pretty tasty too.<\/p>\n

Egg salad is one of those things that I’m sure everyone makes. It can be put on top of cucumber slices, made into finger sandwiches, rolled in a tortilla for a wrap or just top a cracker with it. I want mine on a crispy garlic baguette mixed with a little avocado, tomato and garnished with some minced fried bacon pieces. Stuff it in celery or in a tomato or put some in endive boats; stuff it in a hollowed out baguette and then slice it up or roll some of it up in small pieces of smoked salmon or put it on a good ole Ritz cracker. You decide what you want to do with it and if you come up with an idea other than what I have mentioned, please leave a note in the comment section below.<\/p>\n

Egg salad can fit any occasion — I think egg salad is probably the most versatile spread one can make. And, the mixture can be jazzed up with some dill weed, tarragon or any other herb of your choosing. Capers, celery, and relish can also be added. This is one of those recipes that “you can make your own”. Just try it on a buttered, crusty, toasted baguette slice.<\/p>\n

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If I could pick a place to enjoy an egg salad sandwich or this egg salad with avocado on baguette it would be to be transported back to the 70’s in a drug store, sitting on a counter stool with one of my kids spinning the stool around as they enjoyed their PBJ sandwich. (That’s my favorite egg salad memory from when we lived in Ft. Madison, Iowa.<\/p>\n

BLAST FROM THE PAST: <\/span><\/strong>Parmesan Bacon Wraps<\/a> was one of my favorite appetizers I catered. So simple, but who doesn’t love bacon in anything and the plus for these little appetizers is that they can be made and frozen until needed and then warmed in oven.<\/span><\/span><\/p>\n

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You can use this egg salad for sandwiches or an appetizer.<\/p>\n

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I love using my egg slices for making chopped eggs. Cut it one way, then turn the egg the opposite way and cut it and you end up with perfectly chopped eggs.<\/p>\n

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Cut the avocado into 1\/4″ dice. I like to run this under cold water because it helps to prevent browning.<\/p>\n

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Mix all the ingredients together and stir gently.<\/p>\n

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Brush baguette slices with melted butter and slightly brown in 350\u00b0 oven.<\/p>\n

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Egg Salad with Avocado on Baguette<\/div>\t
2015-09-16 03:07:47<\/div>\t\t
A quick and easy appetizer or a sandwich.<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 8 boiled eggs, chopped<\/li>\t\t\t\t
  2. 1-2 Tbsp. Dijon mustard<\/li>\t\t\t\t
  3. 1-2 Tbsp. whole grain mustard<\/li>\t\t\t\t
  4. 1 large avocado, peeled, cut into 1\/4\" dice<\/li>\t\t\t\t
  5. 1\/3 c. mayonnaise, or more if needed<\/li>\t\t\t\t
  6. 1 stalk celery, finely chopped<\/li>\t\t\t\t
  7. 1\/2-1 tsp. lemon juice<\/li>\t\t\t\t
  8. 1 tsp dried dill<\/li>\t\t\t\t
  9. 1-2 tsp. olive oil<\/li>\t\t\t\t
  10. salt and pepper<\/li>\t\t\t\t
  11. radishes, sliced thin for garnish<\/li>\t\t\t\t
  12. prosciutto, baked and crumbled (or bacon)<\/li>\t\t\t\t
  13. baguette, sliced thin<\/li>\t\t\t\t
  14. 1\/3 c. butter, melted<\/li>\t\t\t\t
  15. 1\/4 tsp. garlic powder<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Put the prosciutto on a cookie sheet and bake at 350\u00b0 until nice and brown, cool then crumble. Set aside for garnish<\/li>\t\t\t\t
    2. For the avocado, peel and remove pit. Drop in cool water for a couple of minutes. When ready to add to the egg salad, chop into 1\/4\" pieces.<\/li>\t\t\t\t
    3. Peel the boiled eggs and using an egg slicer, cut one way then the other, making small pieces. I don't like my egg salad mashed. mix the eggs, dijon mustard, whole grain mustard, mayonnaise, celery, lemon juice, dill, 1-2 tsp. olive oil, salt and pepper to taste. After mixing this well, without mashing your eggs to much, gently stir in the avocado.<\/li>\t\t\t\t
    4. Slice the baguette into diagonal slices. Mix the butter and the garlic powder. Brush slices with melted butter and lightly brown in 350\u00b0 oven. When cool, top with a scoop of egg\/avocado salad, add a little radish for garnish and a sprinkle of prosciutto or bacon.<\/li>\t\t\t\t
    5. You can adjust the mustard and mayonnaise to how you like your egg salad.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      1. I would start with one tablespoon of the mustards and if you need more add it. You may want it more mustardy than mayonnaise taste.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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