Meyenberg Goat Milk Recipe Deviled Egg Toast
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Deviled Egg Toast

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Ingredients

4 Servings
¼ cup Meyenberg Plain Goat Milk Yogurt
1 dozen Eggs
1 tbsp Extra virgin olive oil
½ tsp Sea salt
2 tsp Dijon-style mustard
3 tbsp Minced white onion
4-6 Whole grain bread, sliced
A bit of Paprika, chopped chives, fresh dill, toasted sesame seeds, to top

Preparation

  1. 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.

    Enjoy!

Made with: 

Goat Milk Yogurt, Plain

Meyenberg Goat Milk Yogurt, Plain
Goat Yogurt, Plain

We take great care in crafting our yogurt and gently culture it for hours to obtain hundreds of billions of probiotics per serving. Versatile and mild, plain goat milk yogurt is delicious with granola and fresh fruit, or in any recipe calling for yogurt as an ingredient. Available in 6oz. and 32oz. sizes

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