Egg Salad Baguette
The first time I ate this was during some function where Delifrance was catering for. I have no idea what’s the name of this appetizer, but it was absolutely delicious, and simple to recreate. I added a Thai basil leaf and some black sesame to the topping for aesthetic reason, and they turned out to enhance the flavour greatly.
Ingredients:
3 eggs
3 heaping tablespoon amount of mayonaise
1/2 medium sized onion, minced
1/4 teaspoon white pepper
salt and black pepper
Thai basil and julienned capsicum for decoration
Baguette, sliced, buttered and toasted
toasted sesame, optional
Method:
The egg salad was made with mashed boiled eggs with a liberal amount of mayonnaise, salt and pepper, and some minced onion for the crunch.
Just slather the egg salad onto toasted baguette slices and arrange daintily sliced capsicum and Thai basil on top. If you are not too lazy, remove the fibrous stalks of the Thai basil at the end of the leaf as well so that you won’t have to chew it in the end. Give it a sprinkle of black sesame and these pretty appetizers are good for finger foods for any occasion!
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