I have an addiction to deviled eggs, and since Becky introduced me to this fine fancy food (and I, in return, introduced her to my awesome egg salad sandwiches) it was only natural to use this recipe at her bridal shower. The second I found it in Food & Wine magazine, I knew I’d be making it. And it is so good! So much that I was sad when it was gone after the party, and made more for myself! It’s also delicious on toast, but we served it with crackers at the party and not the pita chips it suggests.
Recipe courtesy Food & Wine
Can make ahead and refrigerate overnight.
1 dozen large eggs
2 tablespoons white vinegar
1/2 pound sliced white sandwich bread
1 cup mayonnaise
1 tablespoon yellow mustard
Paprika, for dusting
1. Preheat oven to 450. In large saucepan, cover eggs with water, add vinegar and bring to rapid boil. Cover saucepan and remove from heat; let stand 15 minutes. Drain eggs and cool under running water, shaking pan vigorously to crack shells. Let cool in water.
2. Quarter braed slices on diagonal and arrange in single layer on large cookie sheet. Toast in oven 6 minutes, turning once, until barely browned.
3. Shell eggs and halve lengthwise. Coarsely chop half of egg whites and transfer to large bowl. Add remaining whites and all yolks to processor with mayo and mustard and process until smooth. Scrape mixture into bowl and blend with chopped egg whites. Season with salt and pepper.
4. Top toast points with egg spread and dust lightly with paprika. Arrange toasts on platter and serve. Or serve egg spread in bowl with toast alongside.