In this fun twist on traditional deviled eggs, paprika mayo-griddled toast serve as dippers for jammy, soft-boiled eggs. Consider it your childhood breakfast with a glow up.
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- Yields:
- 4 serving(s)
- Total Time:
- 15 mins
- Cal/Serv:
- 250
Directions
-
- Step 1Bring medium saucepan of water to a boil. Using large slotted spoon, gently lower eggs into boiling water. Simmer 6 minutes. Using same spoon, transfer to egg cups or bowl.
- Step 2In small bowl, stir together mayonnaise and paprika. Spread 1/2 tablespoon onto each side of each bread slice.
- Step 3Heat large skillet on medium-high. In 2 batches, cook bread until golden brown, 11/2 to 2 minutes per side. Cut toast into
1/2-inch-wide strips. - Step 4Using knife or egg topper, slice 1/2 in. off top of each egg. Serve in egg cups with toast soldiers.
NUTRITIONAL INFORMATION (per serving): About 276 calories, 16 g fat (3.5 g saturated), 10 g protein, 349 mg sodium, 21 g carbohydrate, 1 g fiber
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
