Herbed Deviled Egg Bruschetta

Herbed Deviled Egg Bruschetta
Total Time:
45 mins
8 appetizer servings


  • 4 eggs

  • 2 tablespoon snipped fresh chives

  • 1 tablespoon snipped fresh dill

  • ¼ cup mayonnaise

  • 1 tablespoon Dijon-style mustard

  • 4 slices sandwich bread, toasted

  • Salt and black pepper

  • Paprika

  • 2 tablespoon chopped baby dill pickles

  • 2 tablespoon capers


  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 (per serving)

123 Calories
8g Fat
7g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 123
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 108mg 36%
Sodium 412mg 18%
Total Carbohydrate 7g 3%
Total Sugars 1g
Protein 4g
Vitamin C 0.6mg 3%
Calcium 30.3mg 2%
Iron 1.1mg 6%
Potassium 56mg 1%
Folate, total 28.2mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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