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.

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

Photography by Alexandra Hedin