DEVILED-EGG SPREAD & TOAST POINTS
 
Prep time
Cook time
Total time
 
This retro-style hors d'oeuvre is my take on deconstructed deviled eggs.
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 10
Ingredients
  • 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
Instructions
  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.
  13. TOAST POINTS
  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.
Notes
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.
Recipe by After Orange County at http://afterorangecounty.com/2014/04/15/deviled-egg-spread/