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Egg and Olive Crostini

Rated as 4.2 out of 5 Stars

"Take those leftover hard boiled eggs and turn them into this tasty appetizer. The kids will really like these thick pieces of bread covered with a zesty egg and olive mixture."
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30 m servings 55
Original recipe yields 16 servings


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  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
  3. In a medium bowl, thoroughly blend cream cheese, lemon juice, prepared Dijon-style mustard and ground black pepper. Stir in chopped eggs, olives and chives.
  4. Cut each bread slice into 4 triangles. Lay triangles flat and create a shallow hollow on the face of each. Brush with olive oil and fill with mixture from the bowl.
  5. Arrange slices on baking sheet and bake in the preheated oven 10 minutes, or until bread is lightly toasted. Garnish with paprika before serving.

Nutrition Facts

Per Serving: 55 calories; 4.8 0.5 2.8 76 86 Full nutrition

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Read all reviews 4
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Used these with a pasta dinner. very good.

Interesting, but why not make the traditional grilled-egg-and-olive sandwich? Use your favorite egg salad recipe, add sliced green olives, make the sandwich, and grill like a grilled cheese. Voi...

Good recipe. I just added more olives and seasoning.

The recipe doesn’t state what type of bread to use, so I used what I typically use for crostini, and that’s french bread. I cut into 3/4” slices that were deep enough to create the “shallow hal...