There’s something extra comforting about a slice of Deviled Egg Toast. It’s creamy, rich, and layered with familiar Southern flavors. This recipe brings together the bite of deviled eggs and the crisp warmth of good toasted bread.
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We always had deviled eggs at family cookouts or Sunday dinners. Now, I love turning those same flavors into an easy open-faced toast that’s good any time of day.
A Southern food classic
Deviled eggs were always a go-to at our gatherings growing up. I remember walking past the table and sneaking one before the meal even started. The mix of creamy yolk, a little tang, and that dusting of paprika felt like a treat every time. I didn’t know it then, but those little bites were part of what made our meals feel special.
These days, I like to make Deviled Egg Toast when I want something simple that still brings back those good memories. It reminds me of home, of cousins running around, and full plates. It’s a quick dish, but it holds all the comfort Southern food stands for.
Ingredients
How to make Deviled Egg Toast
Start by mixing the creamy base with mustard, pickles, and spices until smooth. Then gently stir in the chopped eggs so they stay chunky.
Toast the bread slices until they’re golden and crispy. Spoon the egg mixture on top while the bread is still warm. Finish with herbs and a little smoked paprika for extra flavor.
Serving suggestions
Deviled Egg Toast is great for breakfast, lunch, or even a light supper. You can pair it with fresh fruit, a small salad, or sliced tomatoes.
For a more filling option, serve it with a bowl of cheesy grits or fried green tomatoes. Cut each toast into smaller pieces if you want to serve it as a party snack. It’s easy to dress it up or keep it plain depending on the moment.
Storage tips
Store any leftover egg mixture in a sealed container in the fridge for up to two days. Stir it well before using it again. Only toast bread when you’re ready to eat so it stays crunchy.
If you want to reheat the egg mix, warm it just a little on the stovetop. The dish doesn’t freeze well, so it’s best enjoyed fresh.
Southern farewell
Deviled Egg Toast is a favorite around here for a reason. It’s simple, comforting, and filled with the kind of flavor that feels like home. You can make it in minutes, but it still brings back all the memories of family gatherings and kitchen laughs.
I hope this becomes one of those go-to recipes you keep coming back to. As we say down South, make it with love, and don’t forget to share it.
Deviled Egg Toast
Equipment
- 1 Mixing Bowl
- 1 Fork or spatula
- 1 Toaster or skillet
- 1 Knife
Ingredients
- 2 tablespoons dill pickles finely chopped
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dill fresh chopped
- 1/2 teaspoon pickle juice
- 1/4 teaspoon ground black pepper plus more to taste
- 1/4 teaspoon garlic powder
- 4 hard-boiled eggs peeled, halved, and chopped so they’re chunky
- 2 slices sourdough bread
- Smoked paprika for garnish
- Fresh chives and/or dill to garnish
Instructions
- In a medium bowl, whisk together the chopped pickles, mayonnaise, sour cream, Dijon mustard, chopped dill, pickle juice, black pepper, and garlic powder.
- Add the chopped hard-boiled eggs and gently mix until combined but still chunky.
- Toast the sourdough bread slices until golden and crisp.
- Spoon the egg mixture over each slice of warm toast.
- Top with a pinch of salt, more black pepper, smoked paprika, and fresh herbs. Serve right away.
