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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.
Prep Time10 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4


  • 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


  • 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.