Put the eggs in a pot of cold water and bring them to a boil. Boil gently for five minutes. Turn off the heat, put a lid on the pot, and let the eggs sit in the hot water for 10 more minutes. Drain and put the eggs in ice water. When they are cool enough to handle, peal and chop. Add chopped spring onion, aioli, mustard, salt and pepper.
Prepare crostini by slicing the baguette on the bias (long angled cuts) and grill or toast in the oven under the broiler. Put a thin layer of the spring garlic chutney on each slice, and a small spoon of egg salad on half the baguette, leaving the other have somewhat naked so it can be picked up.
Added Thursday, June 11, 2015
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