Deviled Egg Spread On Toast Recipes

DEVILED EGG SPREAD ON TOAST

Deviled Egg Spread on Toast image

This egg spread can also be made into little tea sandwiches. Either way, they are delicious.Unknown source

Provided by Lynnda Cloutier

Number Of Ingredients 10

Ingredients

1 loaf hard crusted french baguette 2 to 3 inches round, thinly sliced and toasted dark. you can also use any whole rain bread cu tint strips and toasted or even melba toast
6 hard boiled eggs, shelled and chopped
3 tbsp. sour cream
1 1/2 tbsp. mayonnaise
1 tsp. spicy mustard
1/2 tsp. lemon juice
salt and coarse black pepper to taste
handful of sliced green or black olives for garnish, optional
finely chopped parsley or thyme for garnish
for a unique twist, try adding crumbled bacon, chopped green onions, fresh tarragon or chopped green chilies.

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

Deviled Egg Spread image

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

Ingredients

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

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

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