Rather than just spreading a baguette with a flavorful topping, here the topping becomes a filling that's used to stuff a hollowed out baguette, so that there's a wonderful surprise center in every slice. The filling is a savory spread of mayonnaise, dried sea vegetables, boiled egg, onion, and parsley. The filed baguette will need to be chilled a bit to allow the mayonnaise mixture to firm up enough to slice, and you can even do this a day ahead.


  • 1 package dried seafood
  • 2 tablespoons mayonnaise
  • 1 egg
  • 1/4 onion
  • parsley (to taste)
  • 1 baguette


  1. Boil the egg, cool, peel and slice. Slice the seafood and add the egg, onion, parsley and a little mayonnaise.
  2. Place everything in a food processor and pulse until smooth.
  3. Add additional mayonnaise as needed to make a spread.
  4. Serve on crackers or slices of bread.
  5. Alternatively, to make a stuffed baguette: Cut the end off the baguette and remove the inside with a wooded spoon.
  6. Fill the hollowed out baguette with the seafood mixture and refrigerate.
  7. Cut into slices and serve.
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