Deviled eggs are a favorite appetizer at MOST get togethers! Especially the holidays! Combining the flavors of a deviled egg with a lightly toasted garlic butter baguette, you've got a NEW appetizer to wow friends and family. This new spin on an old favorite is the perfect bite!
In a large pot, add eggs and enough water to cover eggs. On a medium high heat, bring to a boil. Once boiling, Cook for 16 minutes. Remove eggs and allow to cool. Peel eggs once cool to the touch.
In a bowl large enough to hold eggs and the rest of ingredients, mash the eggs using a potato masher.
To the eggs add mayo, mustard, dill (2 Tbsp), minced onion, & cayenne. ( Add more cayenne to taste if desired).
Stir to combine.
To TASTE, add smoked paprika and salt.
Cover and chill for at least 30 minutes or more.
Preheat oven to 400.
Slice baguette 1/2 inch thick, on the diagonal. You should get around 24 slices or more.
Line a cookie sheet with foil. Place enough slices of baguette to fill the sheet.
Add butter and minced garlic to a small bowl and microwave for 30 seconds.
Using a basting brush, BARELY brush a very small amount of garlic butter on to each slice. you'll want just a hint of garlic butter flavor.
Bake for 4 minutes. They should be LIGHTLY toasted, and still a little bit soft.
Repeat until 24 slices are toasted. Place completed baguettes onto large surface (like a cool cookie sheet) to prepare baguettes for deviled egg mixture.
Place small spoonfuls of deviled egg mixture (I use an soup spoon) onto each baguette slice. Continue until all slices are complete with deviled egg mixture.
Sprinkle smoked paprika evenly on to the tops of each slice.
Garnish with remainder chopped dill.
Cover with plastic wrap and chill until ready to serve.
Let rest on counter at room temp for 15 minutes before serving.