November 16, 2010

Deviled Eggs on Triangle Toasts

It's funny that tonight while looking through my recipes for one to post I came across one I don't remember copying down in my files. I know why I chose it - my husband and son are huge deviled egg fanatics - but it's funny to me that I remember almost every recipe I've added to my collection but I don't recall this one or where it came from.

Never the less it's perfect timing for a nice breakfast or brunch if you have guests visiting for the Thanksgiving holiday next week. I smile at the addition of paprika. I remember Oprah had the end of one of her shows dedicated to Deviled Eggs and she said she always thought dusting them with Paprika was a black-thang. It was after her comment that she found out that white, blacks, Latino's, Asians... we all dust our deviled eggs with paprika. She found it so silly and funny that she didn't know this, that she invited all these women to make deviled eggs and bring them to her show. They then came out from doorways and down aisles, all walking up to the stage with their homemade, paprika dusted deviled eggs.

Funny, the things I remember from the days when I still watched television!

Deviled Eggs on Triangle Toasts

1 dozen large eggs
2 T white vinegar
1/2 lb. sliced white sandwich bread
1 c mayonnaise
1 T yellow mustard
salt and freshly ground pepper
Paprika, for dusting

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 a 450 degree 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.Print Friendly and PDF