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Egg and Bacon Canapés

Our simple and savory egg and bacon canapés will add an elegant touch to your table of hors d’œuvre.
Servings 12


  • 3 Nature's Yoke eggs, hard-boiled
  • 6 slices whole wheat bread
  • 1/4 cup mayonnaise
  • 1/2 tsp honey hot mustard
  • 1/4 tsp dill weed
  • 1/4 tsp chives
  • pinch of black pepper
  • 2 slices bacon, cooked and crumbled
  • fresh dill for garnish (optional)


  • Using egg slicer or sharp knife, slice hard-cooked eggs, crosswise into 1/4 inch slices.
  • Toast whole wheat bread. Using 2 inch circle cookie or biscuit cutter, cut rounds out of toast to make 12 circles.
  • In small bowl, combine mayonnaise with honey hot mustard, herbs, and pepper

To Assemble:

  • Top toast rounds with 1 egg slice, 1/4 tsp. dollop of mayonnaise, several pieces of bacon and garnish with fresh dill.
Keyword appetizer, canapes, egg and bacon appetizer, egg and bacon canapes