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Deviled Egg Toast
Jason Santos' Deviled Egg Toast + Hot Peppers + Cajun Bloody Mary +Glazed Ribs
Nathan Congleton / TODAY
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Rating:
3.1 (10 rated)
Servings:
4

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.

Ingredients

  • 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
    • 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
  • Deviled egg toast

    • 10 eggs
    • 1 teaspoon salt, plus more for seasoning
    • 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 pepper
    • Freshly ground black pepper, to taste
    • 4 slices focaccia bread, grilled or toasted
    • 4 tablespoons 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)

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.

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