A fresh twist on a holiday classic you didn’t know you needed

This Thanksgiving, give your traditional recipes a simple upgrade with these Cranberry Pecan Egg Salad Crostinis.

They’re the perfect make-ahead appetizer, pair beautifully with any holiday meal, and bring that cozy holiday nostalgia with a sweet cranberry kick. The crunch, the creaminess, the flavor will ensure your family and friends will be happy.

Send to someone who would love these and let me know in the comments what holiday recipes you’re looking forward to this season!

Ingredients:
8 large @egglandsbest eggs
1/2 cup low fat mayonnaise
1/4 cup toasted pecans, finely chopped
1/4 cup chopped green onions, plus more for garnish
3 tbsp dried cranberries, chopped
1 tsp Dijon mustard
1 tsp apple cider vinegar
Salt and pepper to taste
Paprika, for dusting
1 baguette, cut diagonally into 1/4-inch slices, toasted

Directions: Bring a pot of water to a boil, add in the eggs carefully, cover and remove from heat. Let cook for 12 minutes. Drain under cool water and place in ice bath for 5 minutes. Peal eggs under cool running water, place in a medium bowl. Mash the eggs. Add in the mayo, pecans, cranberries, mustard, apple cider vinegar, salt and pepper and mix until combined. Top each baguette slice with a spoonful of egg salad. Finish with a dusting of Paprika and a garnish of green onion. Enjoy!