Deviled Egg Toast
Zuzana Paar
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.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Breakfast
Cuisine American
Servings 2 Servings
Calories 396 kcal
1 Mixing Bowl
1 Fork or spatula
1 Toaster or skillet
1 Knife
- 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
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.
Serving: 2ServingsCalories: 396kcalCarbohydrates: 36gProtein: 20gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 379mgSodium: 749mgPotassium: 242mgFiber: 2gSugar: 5gVitamin A: 596IUVitamin C: 0.4mgCalcium: 102mgIron: 4mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Keyword Deviled egg breakfast toast, Deviled egg toast, Easy deviled egg toast recipe