Have some leftover boiled eggs and don’t know what to do with them? Try this deviled egg toast! It’s simple, vegetarian, takes less than 10-minutes.
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What’s to love about this recipe?
- It’s a great way to use leftover boiled eggs! If you’re like me, following Easter you may have ended up with more boiled eggs than you know what to do with. Don’t fret; this toast is an excellent way to make use of them.
- It’s stupid simple! The prep/cook time for this recipe clocks in at a mere eight minutes. It’s also incredibly easy to throw together (even if you have to boil the eggs first) and requires very little in the way of kitchen equipment.
- It’s protein-rich and filling! As you probably already know, boiled eggs are rich in protein. Each large egg contains approximately six grams of protein which means that each slice of toast provides you with nearly 1/4 of the daily recommended protein intake. Not only that but it’s super filling, making it great for breakfast, lunch, or even a snack.
Ingredients + notes & substitutions
- Dill pickles: Baby pickles are the way to go as they are nice and crunchy. However, any type of pickle or even pickle relish will do. And if you prefer, you could even use sweet pickles.
- Dijon mustard: Could sub for yellow mustard.
- Dill: Fresh is the way to go but dried would be fine.
- Lemon juice: Lemon juice brings some brightness and helps balance the flavors.
- Black pepper
- Garlic powder
- Horseradish: The horseradish adds a little bite but since the recipe incorporates only a small amount it is subtle. If you’re not into horseradish or are concerned it will be too spicy, feel free to leave it out.
- Celery salt: If you don’t have any celery salt you may use kosher salt instead.
- Hard-boiled eggs
- Sourdough bread: I love the tang of sourdough and think it pairs well with the deviled egg salad. If, however, there is another type of bread you’d prefer go for it – this could be anything from pumpernickel to an English muffin.
- Kosher salt
- Fresh chives: Totally optional but in my opinion in addition to the paprika chives are the perfect finishing touch.
How do you make deviled egg toast? ( + tips)
- In a medium bowl, whisk together the dill pickles, mayonnaise, Dijon mustard, dill, lemon juice, black pepper, garlic powder, horseradish, and celery salt.
2. Add the eggs and stir to combine.
2. Use a toaster to toast the bread until it’s golden and crispy. Spread with butter if desired.
3. Spoon the deviled egg mixture atop the toast. If desired, top with freshly cracked black pepper and salt, paprika, and fresh herbs. Serve warm.
How to store
Store the deviled egg mixture in an airtight container in the refrigerator for up to two days.
More breakfast recipes featuring eggs:
- Sweet Potato Brussels Sprout Hash: Hearty and healthy, this quick and easy one-pan sweet potato Brussels sprout hash with ham and eggs is a great way to start off your day. Naturally gluten-free.
- Bacon, Egg, & Cheese Sandwich w/ Lemon Dill Aoili: This bacon, egg, and cheese sandwich is fresh and hearty making it great for brunch, lunch, or even dinner. It’s loaded with crispy bacon, fried over-easy eggs, melted Havarti cheese, lettuce, tomato, and homemade lemon dill aioli.
- Breakfast Waffle Sandwich: Making up this decadent savory breakfast waffle sandwich are herby cheesy waffles, juicy sausage, crispy bacon, a yolky fried egg, crisp lettuce, and fresh tomato and avocado.
If you make this deviled egg toast I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 2 tablespoons finely chopped dill pickles, preferably baby dill or Gherkins
- 2 tablespoons mayonnaise
- 2 1/2 teaspoons Dijon mustard
- 1/2 teaspoon fresh chopped dill or 1/4 teaspoon dried dill
- 1/2 teaspoon lemon juice
- 1/4 teaspoon ground black pepper + more to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon horseradish
- 1/8 teaspoon celery salt
- 4 hard boiled eggs, peeled, halved, and quartered
- 2 slices sourdough bread
- Kosher salt
- Fresh chives and/or dill
- In a medium bowl, whisk together the dill pickles, mayonnaise, Dijon mustard, dill, lemon juice, black pepper, garlic powder, horseradish, and celery salt. Add the eggs and stir to combine.
- Use a toaster to toast the bread until it's golden and crispy. Spread with butter if desired.
- Spoon the deviled egg mixture atop the toast. If desired, top with freshly cracked black pepper and salt, paprika, and fresh herbs. Serve warm.
Storage: Store the deviled egg mixture in an airtight container in the refrigerator for up to two days.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 442Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 379mgSodium: 976mgCarbohydrates: 38gFiber: 2gSugar: 7gProtein: 20g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc