Deviled Egg Toast recipe served on a plate, by Pekin the Chef
RecipesBeer KitchenDeviled Egg Toast

Deviled Egg Toast Recipe

inspired by

@beerkitchen

Apr 11 2025

•

30m

•

Serves 4

Jump to recipe ↓

Recipe information

Make Deviled Egg Toast in just 30m. Toasted bread topped with creamy deviled eggs.

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Pin Recipe

Was this page helpful?

Help improve this recipe for others!

Ingredients

Deviled Egg Toast Ingredients

Preparation

Instructions

1. Prepare the Eggs

Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12-14 minutes, then transfer them to an ice bath to cool.

2. Make the Deviled Egg Mixture

Once cooled, peel the eggs and slice them in half. Remove the yolks and place them in a bowl. Mash the yolks with a fork and add mayonnaise, Dijon mustard, white vinegar, paprika, salt, black pepper, and chopped chives. Mix until smooth and creamy.

3. Toast the Bread

In a skillet, heat olive oil over medium heat. Add the slices of sourdough bread and toast until golden brown on both sides.

4. Assemble the Toast

Spread the deviled egg mixture generously on each slice of toasted bread. Optionally, sprinkle with additional paprika and chives for garnish.

Local Coupons

No local coupons found for this recipe's ingredients.