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.
- 1 dozen large egg
- 2 tablespoons white vinegar
- 1⁄2 lb sliced white bread
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- kosher salt & freshly ground black pepper
- paprika, for dusting
- 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.
- 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.
- 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.
- 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.
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!