Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. 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. 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. 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. 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.
Most Helpful

5 5

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!