New Years Eve Party Snack: Crispy Egg Wedge Crostini

Makes 24

Preparation time: 35 minutes

Cooking time: 20 minutes

Ingredients:

• 6 hard-boiled eggs, peeled
• 80 ml (⅓ cup) mayonnaise
• 5 ml (1 tsp) Dijon mustard
• Salt and pepper
• 60 ml (¼ cup) cake flour
• 1 egg, beaten
• 250 ml (1 cup) dry breadcrumbs
• Canola oil, for cooking
• 1 French loaf
• 200 g packet pimento stuffed green olives, drained

Method:

1. Slice each egg into 4 wedges and remove the yolks. Add 30 ml (2 tbsp) of the mayo and mustard to the yolks and mash or blitz until smooth. Season with salt and pepper. Spoon into a piping bag fitted with a star nozzle.
2. Season the flour with salt and pepper. Working with 1 egg wedge at a time, dust in the flour, then beaten egg and cover in the crumbs. Repeat with the rest.
3. Heat enough oil for deep frying over medium. Deep fry the wedges, in batches, in the hot oil for about 20 seconds or until golden and crisp. Drain on paper towel. Repeat with the rest.
4. Slice the French loaf into 24 x 7 mm thick slices and pack out on a baking tray. Drizzle with extra oil and toast under a hot grill for about 3 minutes or until golden (one side only).
5. Spoon dollops of the remaining mayonnaise into the crostini centers and top with the deep-fried egg wedges. Pipe dollops of the yolk filling into the egg wedges.
6. Thread an olive onto 24 cocktail skewers and secure the egg wedges onto the crostinis with this.

Tips:

• Make your own breadcrumbs by blitzing the remainder of the French loaf until coarse crumbs form. Spread out on a baking tray and bake at 140°C for about 20 minutes, stirring occasionally, until the crumbs are dry. Cool. Blitz again.
• Replace the olives with cocktail gherkins.