Herbed Deviled Egg Bruschetta

1. 1

   In shallow dish combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board and slice.

2. 2

   Stir mayo, mustard, remaining herbs, chopped dill pickles, salt and pepper to taste.

3. 3

   Cut toast diagonally in half and remove crust.

4. 4

   Spoon the mayo mixture onto each toast triangle.

5. 5

   Put two egg slices on each.

6. 6

   Sprinkle with paprika.

7. 7

   I refrigerated them for about 1 hr before serving and the bread was not at all soggy.

* Per serving · 4 servings · Values may vary.

No additional tips available.