Our take on Heidi Swanson's famed Deviled Egg Toast, inspired by her latest cookbook Super Natural Simple. This deviled egg toast is made with Redwood Hill Farm's tangy & probiotic Plain Goat Milk Yogurt and will surely be on the regular lunch rotation after trying it once!
Recipe inspired by Heidi Swanson's Super Natural Simple by Heidi Swanson, copyright © 2021. Published by Ten Speed Press.
Prepare to make hard-boiled eggs. Place eggs in a pot filled with cold water. Ensure they are covered with water. Once the water has reached a rolling boil, remove from heat & cover with lid. Let sit for 10 minutes.
After 10 minutes, place eggs in ice water to cool, then peel.
To make spread, scoop the egg yolks into a bowl. Reserve the egg whites for another use (Heidi recommends saving for homemade fried-rice.)
Mash egg yolks in a bowl with a fork. Add mustard, yogurt, olive oil, salt, mustard and onion. Mix until creamy.
Toast bread. Add spread and top with paprika, toasted sesame seeds, chives, dill, and remaining olive oil.
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