DEVILED EGG SPREAD
Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients-boiled egg yolks, mayo, and Dijon mustard-for a smooth spread that's perfect for slathering onto toast.
Provided by Todd Richards
Categories Egg snack Lunch Appetizer Quick & Easy Mustard Celery Boil Vegetarian Soy Free Tree Nut Free Summer Dairy Free Condiment/Spread
Yield Makes about 1 ½ cups
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice and water.
- Bring 6 cups water and 2 tablespoons salt to a boil in a deep saucepan over high heat. Add the peeled celery stalk to the boiled water, and cook for 2 minutes. Remove from the pan, and plunge in the ice bath.
- Remove the outer stringy layer of the celery with a vegetable peeler and discard.
- Add the vinegar to the water, and return to a boil. Add the eggs to the pan, and cook for 8 minutes. Remove the eggs from the pan, and plunge in the ice bath.
- When the eggs are cool enough to handle, peel them and separate the whites from the yolks. Chop the egg whites to equal ½ cup, and reserve for Smoked Oysters on Toast if desired. Reserve the remaining whites for another use.
- Combine the egg yolks, mayonnaise, Dijon, red wine vinegar, and hot sauce in a medium bowl.
- Dice the celery and fold half into the egg yolk mixture. (Reserve the remaining celery for Smoked Oysters on Toast if desired.) Stir in the chives, black pepper, and remaining ½ teaspoon salt.
DEVILED EGG SPREAD
I tried this egg salad at a luncheon and had to have it. I punched it up with pickled banana peppers. It's a hit with my kids and picky mother. -Lisa Easley, Longview, Texas
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Place eggs in a large bowl; mash with a fork. Stir in Miracle Whip, cheese, bacon, banana peppers, juice from peppers, salt and pepper., Refrigerate until serving. Serve with crackers and vegetables.
Nutrition Facts : Calories 149 calories, Fat 12g fat (4g saturated fat), Cholesterol 134mg cholesterol, Sodium 383mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
OPEN-FACED DEVILED EGG SALAD SANDWICHES
Love deviled eggs but hate the mess? Enjoy this easy to make (and healthy!) deviled egg sandwich recipe any day of the week!
Provided by Kalyn Brooke
Categories Lunch
Time 12m
Yield 1
Number Of Ingredients 6
Steps:
- Make a hard-boiled egg.
- Chop egg and mix with mayo and mustard. Add paprika and salt to taste.
- Spoon egg mixture over a slice of toast and sprinkle with chives, if desired.
SMOKED OYSTERS ON TOAST
Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides a layer of richness.
Provided by Todd Richards
Categories snack Egg Oyster Appetizer Lunch Pescatarian Peanut Free Soy Free Tree Nut Free Picnic Quick & Easy Trout Chive Celery Condiment/Spread
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with heavy-duty aluminum foil.
- Spread the butter evenly on both sides of the bread, and place on the prepared pan. Broil in preheated oven until deep golden brown, about 2 minutes per side.
- Spread 1 ½ tablespoons Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.
- Top each triangle with smoked oysters and about ¼ teaspoon of trout roe. Garnish with chopped chives, and serve with lemon wedges and hot sauce.
- Serve with: Green salads; potato, tomato, or egg dishes; grilled vegetables
DEVILED EGG SPREAD ON TOAST
This egg spread can also be made into little tea sandwiches. Either way, they are delicious.Unknown source
Provided by Lynnda Cloutier
Categories Other Appetizers
Number Of Ingredients 10
Steps:
- 1. Mix the first 6 ingredients til well blended. The more coarse you leave the mixture the better.
- 2. Put about one tablespoon of mixture on a slice of toasted bread and spread around. Sprinkle with a little parsley or thyme. Put 2 to 3 sliced olives down the center of the toast. Arrange on long narrow platter or small individual tasting plates and serve.
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.
Provided by Pinay0618
Categories Spreads
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 230.7, Fat 13.9, SaturatedFat 3, Cholesterol 229.4, Sodium 401.6, Carbohydrate 17.6, Fiber 0.6, Sugar 2.9, Protein 8.6
DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Provided by Todd Richards
Categories Egg Chicken Lunch Appetizer snack Condiment/Spread Peanut Free Soy Free Tree Nut Free Onion Garlic Stock Rosemary Radish Jalapeño
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a deep skillet over medium-high.
- Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
- Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
- Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
- Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
- Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
- Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
- Serve with: Grits, tomato, or rice dishes; green salads, soups.
DEVILED EGG SALAD SPREAD
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Provided by Rhoda Boone
Categories Egg Salad Lunch Easter Spring Quick & Easy Graduation Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
- Spread on toasts, then garnish with chives and a sprinkle of paprika.
- Do Ahead
- Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.
More about "deviled egg spread on toast recipes"
DEVILED-EGG SPREAD RECIPE - KATIE LEE
From foodandwine.com
4/5 (426)Total Time 40 mins
- 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.
DEVILED EGG TOAST RECIPE - MISSY …
From foodandwine.com
Total Time 2 hrs 15 mins
- Make the garlic aioli Place the roasted garlic, raw garlic, egg yolks, and lemon juice in a blender. Blend on high to break down the ingredients and mix them together.
- With the motor still running on low speed, slowly drizzle the oil into the garlic and lemon mixture until all has been incorporated and you have a thick mayonnaise consistency.
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