Herbed 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:

• 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.

HERBED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.

HERBED DEVILED EGGS

Steps:

• Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
• Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
• Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.

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.

OVERNIGHT BAKED EGGS BRUSCHETTA

Steps:

• Preheat oven to 400°. Unroll pizza dough and press onto bottom of a greased 15x10x1-in baking pan that's been sprinkled with cornmeal. Brush dough with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in garlic powder, rosemary and seasonings. Stir pizza sauce into mushrooms; spread mushroom mixture over crust., In a large skillet with high sides, bring vinegar and 2-3 in. water to a boil. Reduce heat to maintain a gentle simmer. Break 1 cold egg at a time into a small bowl; holding bowl close to surface of water, slip eggs into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs; place over mushrooms in baking pan. Sprinkle goat cheese and remaining mozzarella over eggs and mushrooms. Refrigerate, covered, overnight., Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle onions over top. Bake, uncovered, until golden brown and heated through, 10-15 minutes. Top with basil just before serving.

HERBED DEVILED EGGS

Steps:

• Cut cooked eggs in half lengthwise, remove yolks and set whites aside.
• In a small bowl, mash yolks.
• Add remaining ingredients.
• Fill white with the yolk mixture and refrigerate until serving.