Let me see, what do I love about these….everything. First of all, I love deviled eggs. They are chic, simple and yummy. However, what I love about this spread is just that…it’s a spread.
I mean I’d never turn down a deviled egg (of any kind) but it’s nice to have the egg on the toast. It’s more civilized and makes it more fancy. Your hands don’t get slimy or wet and there is something good to say about the textural differences of the creamy egg paired with the crunchy bread.
I think this recipe deconstructs the retro deviled egg hors d’oeuvre in a nice way, letting the taste of the egg really come through but keeping it simple. Simplicity remains key when entertaining.
The other plus, if you have to take these somewhere as an appetizer, they don’t slip around and you don’t need that fancy egg dish with the holes, mine broke years ago and I never replaced it.
In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in water.
Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in a 450 degree oven for about 6 minutes, until barely browned.
Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth.
Scrape the mixture into the bowl and blend with chopped egg whites. Season with salt and pepper.
Top the toast points with the egg spread and dust lightly with paprika.
Arrange the toast on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.
Deviled Egg Spread
Adapted from Food & Wine
1 dozen large eggs
2 Tablespoons white vinegar
1/2 pound sliced white sandwich bread
1 cup mayonnaise
1 Tablespoon yellow mustard
Kosher salt and freshly ground pepper
Paprika for dusting
In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in water.
Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in a 450 degree oven for about 6 minutes, until barely browned.
Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into the bowl and blend with chopped egg whites. Season with salt and pepper.
Top the toast points with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.
Make Ahead: The deviled egg spread can be refrigerated overnight.
One Year Ago: Up the Creek
