Deviled Egg Spread

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 dozen large egg
• 2 tablespoons vinegar
• 1/2 lb sliced bread
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• kosher salt & freshly ground black pepper
• paprika, for dusting

Recipe

• 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.