Ingredients
- 1/2 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 cup extra virgin olive oil
- 1 cup blended oil
- Salt and freshly ground black pepper, to taste
- 1 cup unsalted butter, softened
- 2 tablespoons extra virgin olive oil
- 1½ teaspoons Worcestershire sauce
- 1½ teaspoons lemon juice
- 1½ teaspoons white wine
- 1½ teaspoons freshly ground white pepper
- 1½ teaspoons freshly ground black pepper
- 1½ teaspoons granulated onion
- 1½ teaspoons granulated garlic
- 1½ teaspoons Italian seasoning
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon salt
- 10 eggs
- 1 teaspoon salt, plus more
- 1 teaspoon white vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1 pinch cayenne
- Freshly ground black pepper, to taste
- 4 slices focaccia, grilled or toasted
- 4 tablespoon chargrilled butter (recipe above)
- 4 slices very thinly sliced country ham or prosciutto
- 1/4 cup hot cherry peppers
- 1/2 cup fresh mixed herb leaves/pieces (such as parsley, dill, chives, chervil)
- 2 radishes, thinly shaved
- 1 teaspoon neutral vinaigrette (recipe above)
Chef notes
I love deviled eggs. Honestly, who doesn't? So I wanted to come up with a fun and original spin on the classic dish, but still keep it really yummy. The bread is very important. Make sure to use the best, high-quality focaccia you can find for this one.
Swap option: You can use store-bought hot cherry peppers, but making your own adds a whole new dimension of flavor.
Preparation
For the neutral vinaigrette:
Mix the white wine vinegar and Dijon mustard together. Then slowly whisk in both oils to emulsify. Season with salt and pepper. This dressing will keep for up to a month in the refrigerator.
For the chargrilled butter:
Place all ingredients in a stand mixer with the whip attachment. Whip until light and airy.
For the deviled egg toast:
1.Place the eggs in a heavy pot, cover with water by an inch, add 1 teaspoon of kosher salt and the white vinegar and boil for 10 minutes.
2.Meanwhile, prepare an ice bath by filling a bowl with ice water to cool the eggs completely.
3.Once the eggs are finished, gently crack them by rolling them against a counter. Peel the eggs carefully, then dice them and set aside.
4.In a bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, Worcestershire, cayenne and season with salt and pepper. Mix with eggs and set aside.
5.In a second bowl, mix together cherry peppers, herbs, radishes and vinaigrette.
To serve:
Place warm focaccia on a plate and liberally smear it with chargrilled butter. Top with sliced ham then egg mix and garnish with hot pepper salad. Serve immediately.
