Deviled Egg Bruschetta

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.

Deviled Egg Bruschetta on wood board

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.

Other dishes with hardboiled eggs: Avocado Deviled EggsEgg Salad | How to Hard Boil Eggs | Classic Deviled Eggs

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    Overhead view of Deviled Egg Bruschetta on wood board

    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?

    Deviled Egg bruschetta is displayed on a wooden platter

    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!

    Overhead view of Deviled Egg Bruschetta on wood platter

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    Angled view of Deviled Egg Bruschetta sitting on wood board

    Here’s how I made this bruschetta:

    Angled view of Deviled Egg Bruschetta sitting on wood board

    Deviled Egg Bruschetta

    Erin Parker, The Speckled Palate
    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.
    5 from 2 votes
    Servings 12 bruschetta
    Calories 111 kcal
    Prep Time 10 minutes
    Cook Time 8 minutes
    Total Time 18 minutes


    • 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 into 12 rounds and toasted

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


    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.


    Serving: 1bruschettaCalories: 111kcalCarbohydrates: 17gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 62mgSodium: 240mgFiber: 1gSugar: 4g
    Keyword appetizer, deviled egg appetizer, deviled egg toast, easter appetizer, easter finger food, easy finger food, finger food
    Course Appetizers & Starters
    Cuisine American
    Tried this recipe?Let us know how it was!
    Deviled Egg Bruschetta sitting on top of wood board

    Do you have a ton of hardboiled eggs in your home right now?

    How do you feel about mayonnaise?

    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    1. What a great idea to make the deviled eggs into bruschetta! We experimented with greek yogurt in our deviled eggs this year too. But the ease of chopping the eggs rather than the pressure of peeling them perfectly is definitely appealing!

      1. Thanks so much, Carlee! I’m glad you’ve done the Greek yogurt experiment, too, and this version is definitely easier than peeling the eggs perfectly. I’ve yet to find a way how to do that well!

    2. You just took deviled eggs to the next level! This sounds amazing. So wish I had a plateful for a snack right now.

      1. Thanks, Jenna! They’re delicious and SO much easier to make than deviled eggs. And if you lived here, I’d totally share!

    3. I absolutely love eggs on on bread. Fried, scrambled, poached… And yes, salad-ed. 🙂 I’m on a Greek Yogurt kick now so I’m going to purposely boil up 2 eggs tonight to make this for lunch. Over an English muffin.

      1. Eggs and bread together are the BEST, huh?! I love that you’re on a Greek yogurt kick right now, and I really hope you dig this bruschetta recipe! We loved it!

    4. Awesome idea to switch up the mayo for yoghurt. I do that with coleslaw these days as I used to hate the cloying mayo dressing as a kid (totally changed coleslaw for me!). That said, I don’t mind mayo so much these days. I think I’ve started to even like it! The turning point was our holiday to Germany a couple of years ago where they serve mayo with hot chips and ketchup at markets (and curry sauce, but I won’t go there, haha!). I kinda liked it, the salty hot potatoes with creamy mayo. I’ve never gone back 😉
      These devilled eggs look good! I’ll have to give them a go (Aaron loooooves eggs) xx

      1. Thanks so much, Laura! I do the same thing with coleslaw, too, even though, like you, I don’t mind the mayp. Ooooooooh. I’ve never had hot chips with mayo and ketchup, but I’m curious. I feel like that’d have to be something for me to try if we went to Germany! Yum!

        I hope y’all love these eggs as much as we loved them!

    5. I was never a fan of egg salad until a few years ago. Now I can’t seem to get enough. Your recipe looks like a winner!

      1. I’m so glad that you’ve hopped onto the egg salad bandwagon! It’s one of my favorites, but I didn’t always adore it. I hope you enjoy this recipe if you give it a go. 🙂

    6. I cannot wait for those leftover hardboiled eggs after Easter. Seriously, there is nothing better than deviled eggs, and I love the idea of serving them as bruschetta.

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