Herbed Deviled Egg Bruschetta

Herbed Deviled Egg Bruschetta Enlarge Image
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10 users rated this recipe an average rating of 4.0
Makes:
8 servings
Yields:
8 appetizer servings
Start to Finish:
45 mins
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Herbed Deviled Egg Bruschetta

Ingredients
4
eggs
2
tablespoons snipped fresh chives
1
tablespoon snipped fresh dill
1/4
cup mayonnaise
1
tablespoon Dijon-style mustard
4
slices sandwich bread, toasted
 
Salt and black pepper
 
Paprika
2
tablespoons chopped baby dill pickles
2
tablespoons capers

Directions

  1. Place eggs in single layer in medium saucepan; add water to cover by 1 inch. Bring to rapid boil (large, rapidly breaking bubbles) over high heat. Cover; remove from heat. Let stand 15 minutes. Drain; place in bowl of ice water until cool enough to handle. Peel immediately under cool running water.
  2. In shallow dish, combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board; slice. Stir mayonnaise and mustard into remaining herbs.
  3. Cut toast diagonally in half; remove crust.
  4. To serve, spread each toast triangle with some of the Dijon spread and egg slices. Sprinkle with salt, pepper, and paprika. Serve with chopped baby dill pickles and capers. Makes 8 appetizer servings.

Nutrition Facts

(Herbed Deviled Egg Bruschetta)
    Per serving:
  • 123 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 108 mg chol.,
  • 412 mg sodium,
  • 7 g carb.,
  • 0 g fiber,
  • 1 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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