Tonight, the theme for the returning top four "Idol" finalists is "Then & Now," so Sarah "decided to take a classic (old) recipe and put a modern (new) twist on it," she explains. Enjoy!
- 6 large eggs
- 1/2 cup mayonnaise
- 1/2 tbsp yellow mustard
- 1/4 tsp kosher salt
- 1/4 tsp cracked black pepper
- 2 tbsp chives, diced
- 1 tbsp diced pimentos
Place the eggs in a medium-sized pot and cover with water. Bring to a rolling boil then cover and remove from the heat. Let sit for 15 minutes. Drain and rinse with cold water to cool. Lightly shake the pot to crack the shells. Peel and slice in half. Place the yolks and half the egg whites in a food-processor. Dice and reserve the remaining egg whites.
Add the mayonnaise, yellow mustard, salt, pepper, and 1 tablespoon of chives to the food-processor. Blend until smooth. In a medium-sized bowl, mix the egg mixture and remaining egg whites. Taste and adjust seasoning accordingly.
Place a heaping tablespoon of the egg mixture on top of each crostini and garnish with the remaining chives and pimentos.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com
- Food & Cooking