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Deviled Egg Toast

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.

What you'll need

1/4 cup Redwood Hill Farm Plain Goat Milk Yogurt
1 dozen Eggs
1 Tbsp Extra virgin olive oil
1/2 teaspoon Seal salt
2 teaspoons Dijon-style mustard
3 Tbsp Minced white onion
4-6 Sliced whole grain bread
Paprika, chopped chives, fresh dill, toasted sesame seeds, to top


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.