Leftover deviled eggs served the purpose of a spread, and it tasted so good. The creamy texture of the filling looks gorgeous and tastes great on toasts with other toppings. I used the filling as a base and sliced a few deviled eggs to go as the topping. Added young pea shoots, sesame seeds and chili flakes to make it enjoyable.
I was trying to make my life easy by serving whatever is in the fridge. Eggs are always my first choice when I am out of ideas. Toasts, eggs, and juice/coffee is excellent breakfast for me. Hence these delicious deviled eggs got the perfect makeover.
Since Easter is right around the corner, there are bound to be some leftover deviled eggs. I hope you do try this recipe and bring a twist to your regular toasts.
Preparation time: 15 minutes
Cooking time: 15-20 minutes
- Egg 7
- Yogurt 3 tbsp
- Mayonnaise 1 tbsp
- Mustard 1 tsp
- Paprika ½ tsp
- Turmeric ¼ tsp
- Salt pepper
- Chili flakes
- Sesame seeds
- Pea Shoots/microgreens
- Place the eggs in a pot of water and bring them to a boil. After 5-6 minutes, turn off the heat and place the eggs in a bowl of cold water.
- Remove the shells and cut them in half. Scoop out the yolks with a spoon, into another bowl.
- Add mustard, mayo, paprika, turmeric, salt, and pepper to the yolks. Use a fork or whisk to mix everything well. Add a little water to get a perfect consistency.
- Place the filling in a piping bag and use it as a filling into your boiled egg whites.
- For toasts, spread the filling over a slice of toasted bread. Top it with a sliced deviled egg.
- Garnish with pea shoots, paprika, chili flakes, and sesame seeds.