These are deviled eggs at their easiest — no messy mashing and filling. Yolks stay intact — and sunny yellow — when sliced and layered over Dijon mayo and toast. A dusting of paprika hints at the classic side dish. These toasts make lovely Easter dinner appetizers. Or serve alongside a salad as a light lunch.

• 4 eggs
• 2 Tablespoons snipped fresh chives
• 1 Tablespoon snipped fresh dill
• ¼ cup mayonnaise
• 1 Tablespoon Dijon-style mustard
• 4 slices sandwich bread, toasted
• Salt and black pepper
• Paprika
• 2 Tablespoons chopped baby dill pickles
• 2 Tablespoons capers

1. Place eggs in single layer in medium saucepan; add water to cover by 1 inch. Bring to rapid boil (large, rapidly breaking bubbles) over high heat. Cover; remove from heat. Let stand 15 minutes. Drain; place in bowl of ice water until cool enough to handle. Peel immediately under cool running water.
2. In shallow dish, combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board; slice. Stir mayonnaise and mustard into remaining herbs.
3. Cut toast diagonally in half; remove crust.
4. To serve, spread each toast triangle with some of the Dijon spread and egg slices. Sprinkle with salt, pepper, and paprika. Serve with chopped baby dill pickles and capers.

Makes 8 appetizer servings.