10Prep Time
20Total Time

Deviled Egg Salad Toast

There’s nothing bad about our Devilled Egg Salad Toast, in fact its most important ingredient; our Organic Country White Bread, is heavenly, which at first makes it seem an odd right choice for Devilled Egg Salad Toast, but that’s really what’ll have you singing its praises. This recipe raises the bar and pushes the envelope when it comes to the lowly devilled egg. It’s got all the yumminess you’d expect from this classic finger food, but takes a naughty turn by spicing it up with a little Dijon heat – we suggest a tablespoon, but add a dash more if you’re feeling a wee bit mischievous. In any case, there isn’t a tastier, misbehaved egg recipe around. Be good and make enough for everyone, and a little extra in case your guests want to pocket a couple for the road. How devilish of them…


  • Breakfast
  • Lunch


  • 4 slices Grace® Baking Organic Country White Bread, lightly toasted
  • 6 hard-boiled eggs
  • 3 tbsp. mayonnaise
  • 1 tbsp. Dijon mustard
  • 1 ½ tsp. dill, chopped
  • 1 ½ tsp. chives, chopped
  • 2 scallions, finely chopped
  • 2 tsp. pickle brine
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. paprika
  • ¼ cup pickled red onions
  • ¼ cup microgreens


  1. Peel the hard-boiled eggs. Using a fork, mash the eggs in a medium bowl. Stir in mayonnaise, Dijon mustard, dill, chives, scallions, pickle brine, salt and pepper.
  2. Scoop desired amount of egg mixture onto each slice of toast. Sprinkle with paprika, and top with pickled red onions and microgreens, to taste.