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Herbed Deviled Egg Bruschetta

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4.5 by 12 people

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  • Makes: 8 servings
  • Makes: 8 appetizer servings
  • Start to Finish: 45 mins

Herbed Deviled Egg Bruschetta

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.
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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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12 Ratings

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