Bruschetta is an easy way to make a bunch of individual small bits for any party. And, so are deviled eggs. So, I decided to combine these two fun party appetizers to make a Deviled Egg Bruschetta. To add to the fun, this recipe utilizes a secret ingredient: Sriracha sauce. This stuff is spicy, but it is also packed with flavor. In other words, it’s not just heat for heat’s sake.Print
Deviled eggs and Bruschetta are arguably the two best party appetizers. They’re fun and they feed tons of people. So, this recipe combines these two great dishes with a kick… sriracha sauce, which is all the rage.
3 hard boiled eggs
Salt – to taste
2 tablespoons mayo (I used low fat)
Squeezes of Sriracha sauce (up to your discretion and based on how HOT you want your eggs)
1 cucumber, sliced
Fresh dill – a few sprigs, chopped
A baguette of Italian bread, sliced
Place your cooled and peeled hard boiled eggs in a bowl and mash them up with a fork. Mash ’em good – this is the fun part!
Add in the salt (start with 1/4 teaspoon, but you can use more if you like), mayo and the Sriracha sauce. Mix it all up with a fork until it is well combined (it will turn slightly orange from the Sriracha sauce).
Heat up your broiler and toast the baguette slices on a baking sheet for a few minutes on each side – until golden brown.
Place your toasts on a platter and top with one cucumber round. Place a scoop of deviled egg mixture on top of the cucumber.
Garnish with a few sprigs of dill and a tiny squeeze of Sriracha sauce for color.