Egg Salad Baguette

The first time I ate this was during a 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.

Egg Salad Baguette

3 eggs
3-4 heaping tablespoon amount of mayonaise
1/2 medium sized onion, minced
1/4 teaspoon white pepper
salt and black pepper to taste
a pinch of mustard
Baguette, sliced, buttered and toasted
Thai basil, julienned capsicum, toasted sesame, optional

  1. 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.
  2. Spread the egg salad onto toasted baguette slices and arrange daintily sliced capsicum and Thai basil on top. 
  3. Give it a sprinkle of black sesame and these pretty appetizers are good for finger foods for any occasion.