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Leftover hardboiled eggs from the Easter table? This take on deviled eggs is for you! Instead of making the Southern classic, turn leftovers into Deviled Egg Bruschetta, making a creamy and delicious mayonnaise-free appetizer.
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Happy Wednesday, everyone! I hope you had a lovely weekend, a great Easter and that your week is off to a solid start.
This post was supposed to go live on Monday… but I was at the dentist getting a cavity filled, so my attention was elsewhere when this post needed to be written. Wamp, wamp.
But it’s all good: The cavity is filled, and I can finally feel (most) of my mouth again! Hooray!
And since it’s the week after Easter, most of us probably have a few hardboiled eggs leftover from the weekend. Since, you know, this is the one time of year when everyone uses eggs for decoration and dyes them with their kids.
Deviled Eggs are a Southern party classic, and I thought it would be fun to slather them on bread instead of just serve ’em up. Mostly because I had a baguette staring me down… but also because eggs and bread go so nicely together!
The thing is… most deviled egg recipes (and egg salad, for that matter) call for copious amounts of mayonnaise to get their texture just right. And while I have nothing against mayonnaise, my husband is not a fan.
And when I say that, please know he is actually adamantly against the use of mayonnaise in anything and everything.
What’s a girl to do if she wants to share this recipe with her mayonnaise-hating hubby?
She uses her daughter’s favorite protein of choice: Greek yogurt!
Greek yogurt makes this Deviled Egg Bruschetta delightfully creamy without the use of mayonnaise. And once you add in some mustard, sweet pickle juice, dill, salt and pepper, this dish is basically done.
Store the deviled egg mixture in the fridge until it’s time to slather it on the toasted bread, then you’re good to go!
Erin’s Recommended Tools/Products for Deviled Egg Bruschetta
- Essentials: Saucepan. Glass bowls.
- Get the look!: Threshold Acacia Wood Paddle Board in White. Easter Polka Dot Napkins.
Here’s how I made this bruschetta:
Deviled Egg Bruschetta
- 4 eggs
- 2 tablespoons Greek yogurt
- 1 tablespoon spicy brown mustard
- 1/2 tablespoon sweet pickle juice
- 1 teaspoon fresh dill , chopped
- Kosher Salt and Freshly Ground Black Pepper , to taste
- 1 baguette , sliced and toasted
Make the hardboiled eggs
- Place the eggs in a pot. Add cold water, covering the eggs by at least an inch.
- Bring the water to a boil over medium-high heat and cover. Immediately remove the saucepan from the heat, and set aside for 8-10 minutes. (Set a timer so you don't forget!)
- Drain the water, then pour cold water over the eggs. When the eggs are cool enough, crack the shells and peel carefully, rinsing off any extra shell from the eggs.
- Chop the eggs, and set aside.
Make the egg salad
- In a small bowl, combine the yogurt, mustard, pickle juice, dill, salt and pepper. Stir together until combined.
- Pour the wet ingredients on top of the eggs, then stir until just combined.
- Dollop the egg salad on top of toasted bread, and enjoy immediately.