Name: Deviled-Egg Spread Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 10
Cuisine: American
Ingredients: 12 large eggs; 2 tbsp white vinegar; ½ lb white sandwich bread; 1 cup mayonnaise; 1 tbsp yellow mustard; kosher salt and freshly ground pepper; paprika

How To Make Deviled-Egg Spread

This recipe for deviled-egg spread deconstructs a famous party appetizer and turns it into a rich and creamy concoction that you can enjoy on top of toast.

Preparation: 10 minutes

Cooking: 15 minutes

Cool Time: 15 minutes

Total: 40 minutes

Serves:

Ingredients

12large eggs
2tbspwhite vinegar
½lbwhite sandwich bread,sliced
1cupmayonnaise
1tbspyellow mustard
kosher salt and freshly ground pepper
paprika

Instructions

Preheat the oven to 450 degrees F. 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.