As you plan your upcoming Easter menu, this week I am passing along some of my favorite Spring recipes, perfect for Easter dinner.  Starting with the appetizer course, yesterday I published my recipe for a delicious Southern favorite, Pimento Goat Cheese Dip.

Pimento Goat Cheese Dip Recipe |

Today I’m making another Southern favorite: Deviled-Egg Spread.  This retro-style hors d’oeuvre is my take on deconstructed deviled-eggs.  Sometimes I serve it with smoked salmon and fresh sliced french bread.

Deviled-Egg Spread | Recipe @

Other times I serve it on Toast Points, garnished with diced scallions and paprika. It is pretty and delicious, especially in Spring.

Deviled-Egg Spread | Recipe @

Here’s how to make my Deviled-Egg Spread.

But first you must start by making the perfect hard boiled egg.

To do that, gently place 1 dozen eggs in a large saucepan, being careful not to break the shells.  Eggs that are at least 5 days old are preferable when preparing hard boiled eggs.  This is because the albumin (protein in the egg white) in older eggs has started to break down, so when the eggs are cooked the white separates more easily from the shell. Cover the eggs with cold water and add 2 tablespoons of white vinegar.  The acidic properties of the vinegar does two things: It helps to prevent the shells from cracking, and it makes peeling the eggs easier.

Now, slowly bring the eggs to a boil over medium heat.  Do not let the water come to a rapid boil or the shells with crack. Let the eggs cook at a low boil for 5 minutes.  Then turn off the heat, cover the pan and leave the eggs to rest in the hot water for about 15 minutes.  Finally, drain the hot water and place the eggs under cold running water or plunge them in an ice bath to cool.  Once the eggs are cooled, peel them immediately.

HINT:  First check one egg for doneness.  If not hard boiled, let them simmer for another 2 minutes before running them under cold water.

Deviled-Egg Spread | Recipe @

Using an egg slicer, slice each egg lengthwise.  Carefully flip the egg widthwise and slice it again.  Toss the cut eggs into a small mixing bowl.  Add 1 cup of mayonnaise and 1 tablespoon of dijon mustard and mix to combine.  Add salt and pepper to taste.  Refrigerate the deviled-egg spread in a tightly sealed container until ready to serve.

Deviled-Egg Spread | Recipe @

To make Toast Points, first preheat the oven to 450°.  Cut off the crust of 8 slices of white sandwich bread.  Quarter the bread slices on the diagonal and arrange them in a single level on a large sheet pan.  Place them in the preheated oven and bake for 3 minutes until the bread is lightly toasted.  Turn the bread over and bake for another 3 minutes until it is golden brown on both sides.

Toast Points for Deviled-Egg Spread | Recipe @

Top the toast points with a dollop of the deviled-egg spread, dust with a little paprika and garnish with minced scallions.  Arrange the deviled-egg toasts on a pretty plate and serve.

Deviled-Egg Spread | Recipe @

Alternately, you may also serve the deviled-egg spread in a pretty bowl with sliced french bread or toast points along side.

Deviled-Egg Spread | Recipe @ www.AfterOrangeCounty.comDeviled-Egg Spread | Recipe @

Smoked salmon with capers also makes a nice accompaniment.

Stay tuned and tomorrow I will continue my series on Easter Recipes.

Prep time
Cook time
Total time
This retro-style hors d'oeuvre is my take on deconstructed deviled eggs.
Recipe type: Appetiser
Cuisine: American
Serves: 10
  • 1 Dozen Large Eggs (preferably 5 days old)
  • 2 Tablespoons White Vinegar
  • 1 Cup Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • Kosher Salt & Fresh Ground Pepper to Taste
  • 8 Slices White Sandwich Bread
  • 2 Tablespoons Minced Scallions for Garnish
  • Paprika for Garnish
  1. Preheat oven to 450 degrees.
  2. Carefully place eggs in a large saucepan and cover with cold water.
  3. Add vinegar to water. Bring to a slow boil over medium heat.
  4. Boil eggs for 5 minutes.
  5. Remove from heat, cover, and let stand for 15 minutes.
  6. Drain eggs and cool them under cold, running water.
  7. Once cooled, peel immediately.
  8. Using an egg slicer, cut eggs lengthwise.
  9. Carefully turn the cut egg widthwise and slice again.
  10. Place cut eggs in a small mixing bowl.
  11. Add mayonnaise & mustard and mix to combine.
  12. Add salt and pepper to taste.
  14. Cut crust off of bread and slice diagonally into quarters.
  15. Place on a baking sheet in a single layer.
  16. Toast bread in the oven, 3 minutes on each side until golden brown.
  17. Top cooled toast points with deviled-egg spread.
  18. Garnish with paprika and minced scallions.
  19. Alternately, serve egg spread in a bowl with toast points on the side.
This Deviled-Egg Spread may be prepared a day ahead and refrigerated until ready to serve. Adapted from a recipe published in the September 2009 issue of Food & Wine Magazine.


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