Ingredients
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1
-
2
-
1/2
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Deviled Egg Spread, I love deviled eggs but I don’t like the tedious part – peeling them perfectly, cutting them in half and then those eggs with the way off-center yolks – ack! Here’s a cheater’s version, from Food & Wine , Delicious! And so much easier than fussing with deviled eggs I love them, but mine usually aren’t the prettiest Served with toast points and crackers, both were very good I forgot the vinegar when boiling the eggs Whoops Thanks for sharing the recipe!, I love deviled eggs but I don’t like the tedious part – peeling them perfectly, cutting them in half and then those eggs with the way off-center yolks – ack! Here’s a cheater’s version, from Food & Wine
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Steps
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1
Done
|
Preheat the Oven to 450. 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 the Water. |
|
2
Done
|
Meanwhile, Quarter the Bread Slices on the Diagonal and Arrange Them in a Single Layer on a Large Cookie Sheet. Toast the Bread in the Oven For About 6 Minutes, Turning Once, Until Barely Browned. |
|
3
Done
|
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 the Chopped Egg Whites. Season With Salt and Pepper. |
|
4
Done
|
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. |
