{"id":22269,"date":"2018-06-12T05:00:28","date_gmt":"2018-06-12T12:00:28","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=22269"},"modified":"2019-10-18T10:00:18","modified_gmt":"2019-10-18T17:00:18","slug":"egg-salad-baguette","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=22269","title":{"rendered":"Egg Salad Baguette"},"content":{"rendered":"

Not your ordinary egg salad sandwich!<\/strong><\/span><\/p>\n

Doesn’t everyone love egg salad sandwiches? I do. Take the egg salad that you normally make for lunch and serve it for any party you may have this summer.<\/p>\n

Usually I make a chunky version for sandwiches and sometimes even add avocado like I did in this Egg\/Avocado on Baguette<\/a> appetizer. But last February when I was making a little sandwich for our craft circle tea that was auctioned off I decided I didn’t want any ordinary egg salad sandwich. Even though I love any kind of egg salad on a good white bread or pumpernickel, I wanted a little something different for the tea.<\/p>\n

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So, I made my normal egg salad with boiled eggs, some mayo, mustard (yellow and Dijon) and some salt and pepper. What I did next was a little different. I put the mixture in my mini food processor and made a smooth mixture out of it. I then buttered (or use olive oil) baguette slices and lightly toasted. (The egg salad in above picture didn’t process as much as the lower picture did. I like it totally smooth so it doesn’t look like egg salad but still has the same taste.) A mini ice cream scoop was used to put small scoops of egg salad on baby spinach leaves and put this atop the buttered toasted bread slices. I garnished with my pickled mustard seeds <\/a>and some fresh dill. You don’t have to use the pickled mustard seeds though; you could also use a pimento or a piece of red bell pepper.<\/p>\n

This would be a great little appetizer for the summer or a nice side to a bowl of cucumber soup or gazpacho. So, there’s no recipe here, just a different way to use your own recipe of egg salad. Like I said above, I do like it better processed to a smooth paste. I got in a hurry when I did the above ones and didn’t get it as smooth.<\/p>\n

BLAST FROM THE PAST:<\/strong><\/span> Floating Island <\/a>is a fantastic dessert of French origin consisting of meringue floating on creme anglaise. Can’t get much better than this to satisfy your sweet tooth.<\/p>\n

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Mix all your normal egg salad ingredients together and put in a mini processor. Second time I made these I tried my magic bullet and it didn’t turn it into a paste like the below photo. Next time I will use my Vitamin or big processor.<\/p>\n

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So, I did this much in advance and night before serving I lightly toasted the bread and added the egg\/spinach to top. This mixture was processed a little more than the first picture. I like this smoother texture the best.<\/p>\n

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Cut your baguette into thin slices and either butter or brush with olive oil. Toast in 350\u00b0 oven until barely toasted.<\/p>\n

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Put a scoop on top of spinach leaf then top with some pickled mustard seeds and dill. If you don’t want to make my pickled mustard seeds top with a slice of green olive or a piece of red bell pepper.<\/p>\n

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