My Happy Dish: Deviled Egg Toasts from Alexandra Hedin

Perfect way to start your easter or Spring meal!


10 hardboiled eggs
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped dill
2 tablespoons capers
Dill for garnish
Loaf of sourdough bread, sliced and toasted

  1. Cut eggs in half and separate egg yolk from white.
  2. Drop all of the yolks into a bowl and mix together with mayonnaise, Dijon mustard, chopped dill and capers with a fork.
  3. Spread mixture on warm toasted bread and top with slices of egg white.
  4. Sprinkle dill over top and serve.


TIP:
For canapés, cut slices of bread into thirds. Then guests can politely eat the toast in two bites.

Photography by Alexandra Hedin