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Herbed Deviled Egg Bruschetta

Makes: 8 servings Yield: 8 appetizer servings
Start to Finish 45 mins
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 123,
  • Fat, total (g) 8,
  • chol. (mg) 108,
  • sat. fat (g) 2,
  • carb. (g) 7,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 1,
  • pro. (g) 4,
  • vit. A (IU) 146,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 412,
  • Potassium (mg) 56,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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