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.
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.
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.