Deviled Egg Bruschetta
A new spin on deviled eggs & egg salad, this creamy version is spooned on to baguette slices and served as a delicious appetizer.
Servings: 4
Ingredients
- 5-6 hard boiled eggs, peeled
- 1 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tbsp spicy brown mustard
- 1/2 tbsp dill pickle juice
- 1/2 tsp dried dill
- salt & pepper, to taste
- 1 fresh french baguette, thinly sliced
Instructions
- Roughly chop the hard boiled eggs, and set them aside.
- In a small mixing bowl, add the mayo, sour cream, mustard, pickle juice, dill, salt & pepper. Whisk together until the sauce is smooth.
- Add the eggs to the bowl, and gently toss to combine. Make sure the eggs are evenly coated.
- Lightly toast the baguette slices, or use as is, and serve with the deviled egg bruschetta generously scooped on top.