Herbed Deviled Egg Bruschetta - 4 Eggs

START TO FINISH: 45 min.

MAKES 8 APPETIZER SERVINGS.

EACH SERVING 123 cal, 8g fat, 108mg chol, 412mg sodium, 7g carb, 0g fiber, 4g protein.

These toasts make kickin' dinner appetizers.

INGREDIENTS 4 eggs 2 Tbsp. snipped fresh chives 1 Tbsp. snipped fresh dill 1/4 cup mayonnaise 1 Tbsp. Dijon-style mustard 4 slices sandwich bread, toasted Salt and black pepper Paprika 2 Tbsp. chopped baby dill pickles 2 Tbsp. capers

1. Place eggs in single layer in medium saucepan; add water to cover by 1 inch. Bring to rapid boil (large, rapid breaking bubbles) over high heat (see "Hard-Cooked," ). Cover; remove from heat. Let stand 15 minutes. Drain; place in bowl of ice water until cool enough to handle. Peel immediately under cool running water.below
2. In shallow dish combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board; slice. Stir mayonnaise and mustard into remaining herbs.
3. Cut toast diagonally in half; remove crust.
4. To serve, spread each toast triangle with some of the Dijon spread and egg slices. Sprinkle with salt, pepper, and paprika. Serve with chopped baby dill pckels and capers

Hard-Cooked

Often referred to as hard-boiled, hard-cooked eggs are cooked in water that is brought to a boil and then covered and removed from the heat. Let eggs stand in the hot water for 15 minutes, or 12 minutes for softer yolks. Immediately plunge the eggs in a bowl of ice water. For easy peeling, when cool enough to handle, remove eggs and crack the shell a little. Place back in the cold water until completey cool. Peel, starting at large end, under cool running water.