Herbed Deviled Egg Bruschetta

"This is a great spin on deviled eggs. I got the recipe from a Better Homes and Garden magazine. I doubled the recipe below."
 
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Ready In:
42mins
Ingredients:
10
Yields:
8 appetizers
Serves:
8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I am a stay at home mom to our 4 yr old daughter, 10 month old son, and Ben, our 11 yr. old German Shepherd. I love to cook, read, and enjoy doing mosaic.
 
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