Directions:
- In shallow dish combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board and slice.
- Stir mayo, mustard, remaining herbs, chopped dill pickles, salt and pepper to taste.
- Cut toast diagonally in half and remove crust.
- Spoon the mayo mixture onto each toast triangle.
- Put two egg slices on each.
- Sprinkle with paprika.
- I refrigerated them for about 1 hr before serving and the bread was not at all soggy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.37 Kcal (487 kJ) | ||
| Calories from fat | 95.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 16% | |
|---|---|---|---|
| Cholesterol | 128.18mg | 43% | |
| Sodium | 154.11mg | 6% | |
| Potassium | 53.67mg | 1% | |
| Total Carbs | 0.69g | 0% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 4.59g | 9% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 237.13 Kcal (993 kJ) | ||
| Calories from fat | 195.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.71g | 16% | |
|---|---|---|---|
| Cholesterol | 261.19mg | 43% | |
| Sodium | 314.03mg | 6% | |
| Potassium | 109.37mg | 1% | |
| Total Carbs | 1.4g | 0% | |
| Sugars | 1.21g | 2% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 9.35g | 9% | |
| Vitamin C | 1.5mg | 1% | |
| Iron | 0.8mg | 2% | |
| Calcium | 43.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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