Egg Salad Caviar Crostinis
Looking for a fancy little bite that’s still totally comforting? Egg salad caviar crostinis are your answer. They take the creamy, herby goodness of classic egg salad, swap in rich crème fraîche for mayo, and finish with a luxe spoonful of caviar. Served on toasted crostini and topped with fresh chives, these are elegant, snackable, and surprisingly simple to pull off.
They’re perfect for brunch spreads, holiday parties, or just treating yourself on a random Tuesday. Because why not?
Why You’ll Love Egg Salad Caviar Crostinis
This is egg salad, but elevated. The crème fraîche adds a subtle tang and extra creaminess, while garlic and herbs from the Boursin or Alouette cheese pack in the flavor. Caviar brings a salty pop that makes each bite feel special. It’s a fun way to serve something classic in a totally new way – fancy, but still approachable.
What You Need To Make Egg Salad Caviar Crostinis
Start with hard-boiled eggs, garlic and herb cheese spread, and crème fraîche (instead of mayo). Mix in mustard, fresh herbs, celery, and seasonings to build flavor. You’ll need small crostini to serve it on, then finish each one with a dollop of caviar and chopped chives on top.
Exact measurements can be found in the recipe card below.
How To Make Egg Salad Caviar Crostinis
1
Peel and mash your boiled eggs in a large bowl. Add in the garlic and herb cheese, crème fraîche, both mustards, garlic, chopped celery, fresh dill, and chives. Season with salt and pepper to taste. Mix everything together until creamy and well combined.
2
Toast your crostini slices until golden. Spoon a small amount of egg salad onto each piece. Top with a little caviar and a sprinkle of fresh chives. That’s it. Serve immediately or chill the egg salad ahead of time and assemble just before serving.
Commonly Asked Questions
Can I make the egg salad in advance?
Yes. It actually tastes better after chilling for a couple hours. Just assemble the crostinis right before serving.
What kind of caviar should I use?
Any kind you like. Royal Ossetra works great, but use what fits your budget.
Can I use mayo instead of crème fraîche?
You can, but crème fraîche gives a tangier, more refined flavor that pairs well with the caviar.
Egg Salad Caviar Crostinis
Ingredients
- 12 eggs boiled
- 5.2 oz Boursin Cheese Garlic & Herb or 6.5 oz Alouette spreadable garlic and herb
- ½ cup crème fraîche
- 1 garlic clove minced
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 1 tablespoon fresh dill chopped
- 1 tablespoon chives chopped
- 1 tsp pepperoncini juice
- Paprika for garnish
- Crostini
- Caviar of Choice
Instructions
- Add the boiled eggs (both whites and yolks) to a food processor and blend until finely chopped.
- Add the Boursin or Alouette cheese, crème fraîche, garlic, Dijon mustard, yellow mustard, salt, pepper, dill, chives, and celery to the food processor. Process until smooth and well combined.
- Toast your crostini slices until golden.
- Spoon a small amount of egg salad onto each piece. Top with a little caviar and a sprinkle of fresh chives.
