Sunday, August 8, 2010


I love deviled eggs...who doesn't! This recipe combines all the wonderful tastes of deviled eggs but adds a little flair with the nice crunch of the toast. It makes a perfect hors d'oeuvre for any party, not just a brunch.


1 dozen large eggs (I use organic)
2 tbl white vinegar
1/2 pound sliced white sandwich bread
1 cp mayonnaise
1 tbl yellow or dijon mustard
paprika for garnish

Preheat oven to 450 degrees

In a large saucepan cover the eggs with water and add the vinegar. Bring to a rapid boil. Cover the pan and remove it from the heat. Let stand for 15 minutes. Drain and cool under running cold water.

Quarter the bread slices and layer on a baking sheet. Toast in the oven for about 6 minutes turning once until browned.

Peel the eggs and halve lengthwise. Coarsely chop half the egg whites and transfer to a bowl. Add the remaining whites and all the yolks in a food processor. Add the mayonnaise and mustard and pulse until smooth. Add this mixture to the chopped egg whites. Season with salt and pepper.

Top each toast point with the egg spread and dust lightly with paprika. Arrange on a platter and serve. You could serve the spread in a bowl surrounded by the toast points and have your guests make their own.

How easy is this....thanks to Katie Lee



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