Deviled Egg Bruschetta Recipes

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HERBED DEVILED EGG BRUSCHETTA



Herbed Deviled Egg Bruschetta image

This is a great spin on deviled eggs. I got the recipe from a Better Homes and Garden magazine. I doubled the recipe below.

Provided by Bens Mom

Categories     < 60 Mins

Time 42m

Yield 8 appetizers, 8 serving(s)

Number Of Ingredients 10

4 hard-boiled eggs
2 tablespoons snipped fresh chives
1 tablespoon snipped fresh dill
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 slices sandwich bread, toasted
2 tablespoons chopped dill pickles
salt
pepper
paprika

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.

Nutrition Facts : Calories 102.5, Fat 5.6, SaturatedFat 1.3, Cholesterol 107.9, Sodium 219.2, Carbohydrate 8.6, Fiber 0.4, Sugar 1.4, Protein 4.3

DEVILED EGG BRUSCHETTA



Deviled Egg Bruschetta image

Leftover hardboiled eggs from the Easter table? This take on deviled eggs is for you! Instead of making the Southern classic, turn leftovers into Deviled Egg Bruschetta, making a creamy and delicious mayonnaise-free appetizer.

Provided by Erin Parker, The Speckled Palate

Categories     Appetizers & Starters

Time 18m

Number Of Ingredients 7

4 eggs
2 tablespoons Greek yogurt
1 tablespoon spicy brown mustard
1/2 tablespoon sweet pickle juice
1 teaspoon fresh dill, chopped
Kosher Salt and Freshly Ground Black Pepper, to taste
1 baguette, sliced into 12 rounds and toasted

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.

Nutrition Facts : Calories 111 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 bruschetta, Sodium 240 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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