Leftover hardboiled eggs from the Easter table? This take on deviled eggs is for you! Instead of making the Southern classic, turn leftovers into Deviled Egg Bruschetta, making a creamy and delicious mayonnaise-free appetizer.
Make the hardboiled eggs
2 Place the eggs in a pot. Add cold water, covering the eggs by at least an inch.
3 Bring the water to a boil over medium-high heat. Immediately remove the saucepan from the heat and cover. Set aside for 8-10 minutes. (Set a timer so you don't forget!)
4 Drain the water, then pour cold water over the eggs. When the eggs are cool enough, crack the shells and peel carefully, rinsing off any extra shell from the eggs.
5 Chop the eggs, and set aside.
Make the egg salad
8 In a small bowl, combine the yogurt, mustard, pickle juice, dill, salt and pepper. Stir together until combined.
9 Pour the wet ingredients on top of the eggs, then stir until just combined.
10 Dollop the egg salad on top of toasted bread, and enjoy immediately.
