Deviled Egg Bruschetta Recipes

DEVILED EGG BRUSCHETTA

Steps:

• Place the eggs in a pot. Add cold water, covering the eggs by at least an inch.
• Bring the water to a boil over medium-high heat and cover. Immediately remove the saucepan from the heat, and set aside for 8-10 minutes. (Set a timer so you don't forget!)
• Drain the water, then pour cold water over the eggs. When the eggs are cool enough, crack the shells and peel carefully, rinsing off any extra shell from the eggs.
• Chop the eggs, and set aside.
• In a small bowl, combine the yogurt, mustard, pickle juice, dill, salt and pepper. Stir together until combined.
• Pour the wet ingredients on top of the eggs, then stir until just combined.
• Dollop the egg salad on top of toasted bread, and enjoy immediately.

HERBED DEVILED EGG BRUSCHETTA

Steps:

• In shallow dish combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board and slice.
• Stir mayo, mustard, remaining herbs, chopped dill pickles, salt and pepper to taste.
• Cut toast diagonally in half and remove crust.
• Spoon the mayo mixture onto each toast triangle.
• Put two egg slices on each.
• Sprinkle with paprika.
• I refrigerated them for about 1 hr before serving and the bread was not at all soggy.