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Deviled Egg Spread

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

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Comments

  1. Oh, you’ve come to the right family for this one … we are huge deviled egg lovers. My mom usually makes them and is beloved for doing so. I love the idea of this, because often I want a little crunch and a different taste to balance out the egg flavor. All the more reason to make some gluten-free bread or have a new one that folks are raving about on hand. đŸ™‚

    BTW, this reminds me of your twist on the egg salad recipes. đŸ˜‰

    Thanks so much, Cathy!

    Shirley

    Reply

  4. There’s one other advantage of this over traditional deviled eggs — sometimes the eggs are *really* hard to peel, and they look like they’ve been run over by a truck. This would make for an excellent recovery!

    Reply

  7. We’ve got 10 hens currently laying and a fridge full of eggs! I make deviled eggs on occasion and everyone here loves them, but you are right…kind of slimey and sloppy! I’m thinkin’ these might be good for Superbowl Sunday, perhaps with some toasted ciabatta? I also kick the flavor up a bit by adding Dijon mustard instead of yellow mustard and sprinkle smoked paprika with a tiny pinch of cayenne on the tops.
    A new twist on an old favorite…thanks!

    Reply

  12. My granddaddy made a mean deviled egg – they were one of my very favorite things to eat growing up. Yours look delicious too, Cathy! So does that Roadside Hamburger Quiche. That’s one I’m going to have to try!

    Reply

  34. Glad to see you are a deviled-egg purist like me – just spices, mayo and mustard. I can’t stand it when people put relish or – heaven forbid – OLIVES in deviled eggs or egg salad.

    Reply

  35. Someone once told me that deviled eggs were too retro to be cool. Of course, we could never be friends after that comment… I had brought deviled eggs to a summer bbq and she made that comment as I was unwrapping the plate.

    I like mine with pickle relish. My grammy always put scallions in hers. I love them all!

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  40. I make something similar to this, but instead of putting the spread on toast I mix it with elbow pasta…deviled egg pasta salad! I always feel funny making proper deviled eggs for myself as a snack but the pasta salad feels more like a meal and is less fuss. I’ll be trying it on toast next. Thanks for the idea.

    Reply

  45. I have recently discovered your luscious blog and check in with you every day! The food and photography are fantastic and I am definitely making this for our Super Bowl party this week-end! Is there a way to print this recipe to keep for the future? I don’t see a “print” button but I’m not an ace with computers! Thanks!

    Reply

  46. If you click on the recipe title it takes you to a new page with a different
    URL, one where the comments can be read while looking at the recipe.  Right
    above the comments (towards the end of the recipe) is a time the recipe was
    posted with a little printing icon right next to it..  Click on the icon and
    it takes you to a more printer friendly page.

    Reply

  54. My mom used to make us egg salad sandwiches for school lunches, picnics etc. (She actually still makes them for her and dad now). Her recipe is very much like yours, except that she just mashes the eggs with a fork so that it is slighty lumpy rather than using a mixmaster.

    Reply

  58. “Around 1868, Underwood’s sons began experimenting with a new product created from ground ham blended with special seasonings. The process they dubbed “deviling,” for cooking and preparing the ham, was new. But best of all, the taste was unique. Soon thereafter, the “Underwood devil” was born.”

    Reply

  59. I work for L.A. County CPS. We bring food when we are on duty, so it is in the refrigerator. I’m serving it with garlic and asiago cheese sourdough crisps.

    Reply

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