Deviled Egg Bruschetta

What the devil do you do with eggs?

As you may have noticed, I'm in a bruschetta makin' mood this week. This is for two reasons:

1. Bruschetta is an easy way to make 1200 different small bites for a Memorial Day party (or any party).

2. I have a thing for turning om my broiler and seeing how many tiny pieces of toast I can burn at once.

How many times do you think I've set off my smoke detectors? Too many to count. And burned myself? Let's not even go there.

So, making bruschetta for me is like tempting Fate. And if there's something I love, it's Fate tempting.

I believe I could tempt Fate with this recipe for Deviled Egg Bruschetta that utilizes a secret ingredient: Sriracha sauce. This stuff is spicy, but it also has flavor. It's not just heat for heat's sake.

For heat's sake (that was funny only to me, yes?). OK, here's the recipe:

What You Need:

3 hard boiled eggs

Salt - to taste

2 tablespoons mayo (I used low fat)

Squeezes of Sriracha sauce (up to your discretion and based on how HOT you want your eggs)

1 cucumber, sliced

Fresh dill - a few sprigs, chopped

A baguette of Italian bread, sliced

What To Do:

Place your cooled and peeled hard boiled eggs in a bowl and mash them up with a fork. Mash 'em good - this is the fun part!

Add in the salt (start with 1/4 teaspoon, but you can use more if you like), mayo and the Sriracha sauce. Mix it all up with a fork until it is well combined (it will turn slightly orange from the Sriracha sauce).

Heat up your broiler and toast the baguette slices on a baking sheet for a few minutes on each side - until golden brown.

Place your toasts on a platter and top with one cucumber round. Place a scoop of deviled egg mixture on top of the cucumber.

Garnish with a few sprigs of dill and a tiny squeeze of Sriracha sauce for color.

Now stand back and wait for Fate to be tempted. Wait for it....