The best part of Halloween for me as a youngster was the door to door collection of candy. Oh, how I loved Trick or Treating! Now, as an adult, I do enjoy the occasional
halloween costume dinner parties.
Recently, I made Egg Salad
and decided to put it on one slice of toasted bread. I found it to be filling even without the extra slice of bread.
My recipe is a simple gathering of a few ingredients, tossed together with chopped hard-boiled eggs. The deviled egg salad is then spread on one slice of toast.
DONE! Simple! Delish!
All amounts are to your preference. Use 1, 2 or as many eggs as you want. Adjust the mayonnaise and spices to your preference.
Enjoy this for breakfast, lunch or dinner. You can also cut it in half or quarters and serve as an appetizer.
DEVILED EGG TOAST
Recipe by Carmen Ortiz of sometimes SAVORY
course ground black pepper
red pepper flakes
1) Boil eggs in water until hard-boiled.
2) Place cooked eggs in cold water. Remove from water and remove egg shells. Dry the eggs with a paper towel.
3) Chop eggs. Place chopped eggs in a small bowl.
4) Add salt, pepper, sriracha sauce, red pepper flakes and mayonnaise. Mix until combined.
5) Toast one bread slice.
6) Spread the deviled egg salad over the slice of toast.
7) Sprinkle with paprika.
~ ~ ~
After making my egg salad, saw a recipe by Michael Symon on the show, THE CHEW, called, Deviled Egg Toasts. I’ve posted his recipe below if you want to try it.
The Chew – An American Cooking Show
The show celebrates and explores life through food. The panel includes renowned chefs Mario Batali and Michael Symon, entertaining maven Clinton Kelly, “Top Chef” alumna Carla Hall and author Daphne Oz. The co-hosts topics of discussion include cooking, home entertaining and food trends such as food trucks and urban gardens.
Deviled Egg Toasts
Recipe by Michael Symon
TV Show, The Chew
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon hot sauce (plus more to garnish, if desired)
1 tablespoon white wine vinegar
1/2 teaspoon celery seed
1/4 cup scallions (thinly sliced, plus more to garnish)
1 loaf sesame bread (sliced and toasted)
kosher salt and freshly ground black pepper (to taste)
In a medium pot, add the eggs and cover with 2 inches of cold water. Place over high heat. Bring to a boil, then immediately remove from the heat, cover and let stand for 10 minutes.
Remove eggs to an ice bath and let completely cool. Peel eggs and discard shells. Roughly chop the hard boiled eggs and set aside.
In a large mixing bowl, add the sour cream, mayonnaise, mustard, hot sauce, vinegar and celery seed, and mix to combine. Add the chopped eggs and scallions, fold to combine, and season with salt and pepper.
Serve deviled egg salad on toasted sesame bread. Garnish with more scallions and hot sauce, if desired.
– Buy or use older eggs. They are easier to peel.
– Place a cooling rack over a large bowl. Push the hard boiled eggs through the cooling rack for an easy and quick way to “chop” the eggs!
HAVE FUN TODAY AND BE SAFE ~
sometimes SAVORY…cooking is art revealed
NOTE: Dessert recipes can be found on my dessert blog, Baking is my Zen.
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.