These are deviled eggs at their easiest — no messy mashing and filling. Yolks stay intact — and sunny yellow — when sliced and layered over Dijon mayo and toast. A dusting of paprika hints at the classic side dish. These toasts make lovely Easter dinner appetizers. Or serve alongside a salad as a light lunch.
- 4 eggs
- 2 Tablespoons snipped fresh chives
- 1 Tablespoon snipped fresh dill
- ¼ cup mayonnaise
- 1 Tablespoon Dijon-style mustard
- 4 slices sandwich bread, toasted
- Salt and black pepper
- 2 Tablespoons chopped baby dill pickles
- 2 Tablespoons capers
- 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.