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.

• Ready In: 42 mins
• Serves: 8
• Yields: 8 appetizers

Ingredients

• 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

Directions

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