Deviled Egg Crostini

Boil and peel the eggs

1. Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat.
2. Once boiling, cover with a lid and turn off the heat. Let sit for 10 to 12 minutes (10 for slightly softer centers, 12 for fully set). If your eggs tend to run under or over with this method, adjust by 1 to 2 minutes next time.
3. Move eggs to an ice bath for 10 minutes. Peel and pat dry.

Toast the crostini

1. Heat oven to 400°F. Arrange baguette slices on a baking sheet.
2. Brush both sides lightly with olive oil and sprinkle with a small pinch of salt.
3. Toast for 8 to 10 minutes, flipping halfway, until crisp with deep golden edges. Cool completely.

Make the deviled egg topping

1. Separate the yolks and whites. Finely chop the egg whites and set aside.
2. In a mixing bowl, mash the yolks with a fork until very crumbly.
3. Add mayonnaise, Dijon, lemon juice, Worcestershire (if using), salt, pepper, smoked paprika, and chives. Mix until creamy. If you want a silkier base, use a hand mixer for 15 to 20 seconds here, or push the yolks through a fine mesh sieve before mixing.
4. Gently fold in the chopped egg whites. Taste and adjust with more lemon, salt, pepper, or paprika.

Assemble and serve

1. Spoon or pipe about 1 tablespoon of the deviled egg topping onto each cooled crostini (a little more if you are feeling generous, but this amount gets you through the whole batch).
2. Finish with a light sprinkle of smoked paprika and extra chives. Add hot sauce or dill if you want.
3. Serve right away, or keep in a cool spot for up to 1 hour before serving.

Piping tip: No piping bag? Scoop the filling into a zip-top bag, snip a small corner, and pipe away.

Serving note: Plan on about 2 to 3 crostini per person as an appetizer.