Rating: 4.5 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 13 Ratings
Source: Better Homes and Gardens


Recipe Summary test

45 mins
8 appetizer servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Cut toast diagonally in half; remove crust.

  • 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

123 calories; fat 8g; cholesterol 108mg; saturated fat 2g; carbohydrates 7g; mono fat 1g; poly fat 4g; sugars 1g; protein 4g; vitamin a 145.8IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.3mcg; sodium 412mg; potassium 56mg; calcium 30.3mg; iron 1.1mg.