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Deviled Egg Toast

Jason Santos' Deviled Egg Toast + Hot Peppers + Cajun Bloody Mary +Glazed Ribs
Nathan Congleton / TODAY

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.


Neutral vinaigrette (makes about 2½ cups)
  • 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
Chargrilled butter
  • 1 cup unsalted butter, softened
  • 2 tablespoons extra virgin olive oil
  • teaspoons Worcestershire sauce
  • teaspoons lemon juice
  • teaspoons white wine
  • teaspoons freshly ground white pepper
  • teaspoons freshly ground black pepper
  • teaspoons granulated onion
  • teaspoons granulated garlic
  • teaspoons Italian seasoning
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon salt
Deviled egg toast
  • 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)


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:


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.


Meanwhile, prepare an ice bath by filling a bowl with ice water to cool the eggs completely.


Once the eggs are finished, gently crack them by rolling them against a counter. Peel the eggs carefully, then dice them and set aside.


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.


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.