Deviled Egg Spread on Toast

Lynnda Cloutier


This egg spread can also be made into little tea sandwiches. Either way, they are delicious.Unknown source


★★★★★ 1 vote



  • ·
    1 loaf hard crusted french baguette 2 to 3 inches round, thinly sliced and toasted dark. you can also use any whole rain bread cu tint strips and toasted or even melba toast
  • ·
    6 hard boiled eggs, shelled and chopped
  • ·
    3 tbsp. sour cream
  • ·
    1 1/2 tbsp. mayonnaise
  • ·
    1 tsp. spicy mustard
  • ·
    1/2 tsp. lemon juice
  • ·
    salt and coarse black pepper to taste
  • ·
    handful of sliced green or black olives for garnish, optional
  • ·
    finely chopped parsley or thyme for garnish
  • ·
    for a unique twist, try adding crumbled bacon, chopped green onions, fresh tarragon or chopped green chilies.

How to Make Deviled Egg Spread on Toast


  1. Mix the first 6 ingredients til well blended. The more coarse you leave the mixture the better.
  2. Put about one tablespoon of mixture on a slice of toasted bread and spread around. Sprinkle with a little parsley or thyme. Put 2 to 3 sliced olives down the center of the toast. Arrange on long narrow platter or small individual tasting plates and serve.

Printable Recipe Card

About Deviled Egg Spread on Toast

Course/Dish: Other Appetizers

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