Deviled Egg Toast
We all have those mornings (or busy afternoons) when we want something quick, satisfying, and just a little different from the usual. That’s exactly why I love Deviled Egg Toast! It takes everything that’s great about deviled eggs and turns it into a crave-worthy toast topper. It’s creamy, tangy, and full of bold flavor, piled high on crispy sourdough. The best part? It comes together in minutes with ingredients you probably have on hand.
Forget egg salad sandwiches, this tasty toast topper is the way to go! And, it’s so easy to make. Got extra eggs from meal prep? Perfect. Want to use up that half jar of pickles? Done. Plus, it’s easy to adjust the flavors; make it as tangy or creamy as you like. The combo of the soft, chunky egg mixture and the crunchy, golden toast? Absolutely irresistible.
Ingredients
- Dill pickles & juice – I love using tangy dill pickles, but you could use sweet pickles if you prefer.
- Mayonnaise – You can use any kind of mayo. I love using avocado oil mayo, but Duke’s is a strong second for me.
- Sour cream – I almost always use a combination of mayo and sour cream in dishes like this. It’s no secret I’m not a big mayo fan, and the sour cream adds creaminess, a touch of tanginess, and more flavor. Of course, if you’re going dairy-free, just skip the sour cream and use all mayo.
- Dijon mustard
- Fresh dill – Fresh dill adds a pop of flavor. You could use a pinch of dried dill instead.
- Ground black pepper
- Spices: ground black pepper, garlic powder, smoked paprika
- Hard-boiled eggs – To make the perfect hard boiled eggs, add eggs to cold water and simmer for 7 minutes, then turn off the heat and cover them for 10 minutes. Cool under cold water and peel.
- Sourdough bread – Or your favorite bakery-fresh bread.
- Fresh chives and/or dill to garnish
How to Make Deviled Egg Toast
I always start by grabbing my medium mixing bowl; it’s the perfect size for combining all the creamy, tangy goodness without making a mess. I whisk together the chopped dill pickles, mayo, sour cream, Dijon mustard, fresh dill, pickle juice, black pepper, and garlic powder until everything is nice and smooth. This is where all the flavor starts coming together!
Next, I gently stir in the chopped hard-boiled eggs. I like to keep the eggs a bit chunky so the mixture has great texture when it’s piled onto the toast. A silicone spatula makes it easy to fold everything together without mashing the eggs too much; and I love it because nothing sticks to it, making cleanup a breeze.
While the filling rests for a minute, I toast my sourdough bread. I use my trusty cast-iron skillet for this because it gives the bread that golden, crispy edge that holds up beautifully under the creamy topping. You can use a toaster, but the skillet really takes it up a notch with extra crunch and flavor.
Finally, I spoon the egg mixture onto the hot toast, sprinkle over a bit of smoked paprika, and add a scattering of fresh chives or dill. A little extra black pepper on top, and it’s ready to serve!
Chef Jenn’s Tips
- Don’t overmix the egg filling; keeping some chunks gives it that perfect deviled egg texture.
- For a little extra kick, add a splash more pickle juice or an extra dab of Dijon mustard.
- This recipe is fantastic on sourdough, but rye or multigrain bread also works great.
- Want to level it up? Add a strip of crispy bacon on top or a few microgreens for a pretty finish.
Recommended
Make It A Meal
Serve Deviled Egg Toast with a fresh fruit salad, a green salad with lemon vinaigrette, or a cup of tomato soup for a cozy lunch. It also pairs beautifully with roasted potatoes or avocado slices for a heartier meal.
Storage
The deviled egg mixture can be stored in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing it. The texture won’t be the same once thawed, and the creamy base can separate.
Deviled Egg Toast
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
- Whisk together chopped pickles, mayonnaise, sour cream, Dijon mustard, dill, pickle juice, black pepper, and garlic powder in a medium bowl.
- Add the chopped eggs and gently stir to combine, keeping the mixture chunky.
- Toast sourdough bread in a skillet or toaster until golden and crispy.
- Spoon egg mixture over the toast.
- Garnish with salt, extra black pepper, smoked paprika, and fresh herbs. Serve warm.
Notes
Chef Jenn’s Tips
- Don’t overmix the egg filling — keeping some chunks gives it that perfect deviled egg texture.
- For a little extra kick, add a splash more pickle juice or an extra dab of Dijon mustard.
- This recipe is fantastic on sourdough, but rye or multigrain bread also works great.
- Want to level it up? Add a strip of crispy bacon on top or a few microgreens for a pretty finish.
