deviled egg toast

For the egg salad sandwich fans out there, these open-faced deviled egg toasts merge everything people love about egg salad and deviled eggs into sandwich form.

Deviled Egg Toast

eggs

plain Greek yogurt

olive oil

fine-grain sea salt

Dijon-style mustard

onion

bread

cherry tomatoes, optional

Paprika

Place the eggs in a large pot and fill it with cold water to cover the eggs by 1 inch. Bring the water to a gentle boil over medium-high heat, then turn off the heat and cover the pot. Let the eggs sit for 10 minutes, if you’re using an induction stove, give the eggs 13 minutes.

In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to transfer them to the ice bath to cool. Peel the eggs.

To make the deviled egg spread, cut each egg in half and use a spoon to scoop the yolks into a bowl. Reserve the empty whites for another use. (I like to chop them for fried rice and put some in Polly’s bowl.) Mash and fluff the yolks with a fork, then add the yogurt, 1 teaspoon of the olive oil, the salt, mustard, and onion. Continue to mix and mash until the yolk mixture is creamy and cohesive.

Toast or grill the bread and slather each slice with some roasted cherry tomatoes, then generously top with the egg spread. Sprinkle the toasts with paprika, drizzle with the remaining 2 teaspoons olive oil, and finish with any or all of the toppings. Serve immediately.

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Deviled Egg Toast

Top 1 deviled egg toast recipes from across the web

The most viewed deviled egg toast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Deviled Egg Toast

The most viewed deviled egg toast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine