- 6 eggs
- 1 baguette
- ¼ c olive oil
- kosher salt and freshly ground black pepper, to taste
- ¼ c, plus 2 tbsp, mayonnaise
- 3 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp grated horseradish
- 1 tbsp sour cream
- 1 tbsp lemon zest
- hot sauce
- ¼ c finely sliced chives, for garnish
Place the eggs in a medium pot of boiling water. Bring the water back up to a boil and cook for 10 minutes. Strain and place in a large bowl of ice water until completely cool.
Preheat the oven to 400º. Slice the baguette in ¼-inch slices and lay them on a parchment-lined baking sheet. Brush each slice with olive oil and season with salt and pepper. Bake until the crostini are completely crunchy and golden brown, 7 to 10 minutes. Set aside and allow to completely cool.
Roughly chop the eggs and place them in a large bowl. Add the remaining ingredients, except for the horseradish and chive garnishes, and season with salt and pepper. Scoop small spoonfuls of the salad over the crostini, garnish with grated horseradish, sprinkle with thinly sliced chives and serve.