Deviled Egg Spread
DEVILED EGG SPREAD
Yesterday I threw a baby shower for my friend Camille at my house. We had a night filled with lots of food and lots and lots of pink.
My friend Camille happens to also be a marriage and family therapist. So when we get together and talk, she’s unknowingly giving me free therapy. And thank goodness it’s free because her hourly rate is way beyond my budget.
It’s not that she’s consciously trying to analyze me. As with most people who excel in their profession, what she does is organic to her and probably one of the reasons she pursued her career in the first place.
My obsession with eggs continues with this Deviled Egg Dip/Spread.
I’m sure there’s a reason behind my love for eggs but no one has ever lifted that rug. Not even Camille.
But why don’t we call a spade a spade? This is basically a less chunky version of egg salad served with crackers or baguettes. I personally prefer it on bread or baguettes because it’s truer to the egg salad taste I love.
It’s a great twist on classic deviled eggs and a whole lot easier. This recipe is a blank canvas so if you love crumbled bacon on top, great! Want a little heat? Add some horseradish!
OTHER EGG RECIPES
- Confetti Bacon and Hash Brown Casserole
- Martha’s Breakfast Casserole
- Deviled Egg Spread
- Cheesy Overnight Bacon and Egg Casserole
- Bacon, Asparagus Frittata
- Bacon, Egg, and Potato Skillet
- Overnight Ham and Cheese Enchiladas
- How to Boil an Egg
- Chicken Salad Sandwiches
Deviled Egg Spread
This Deviled Egg Spread is best served with sliced baguettes or any kind of bread.
- 1 dozen large eggs
- 2 tablespoons white vinegar
- 1 cup mayonnaise
- 1 tablespoon yellow mustard (add more if you like)
- Kosher salt and freshly ground pepper
- bread, baguettes, or crackers
- 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.
Once the eggs have cooled, shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. 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 a bowl and stir in the reserved chopped egg whites. Season with salt and pepper to taste. Transfer to your serving bowl and dust with paprika.
Serve with toasted bread, baguettes, or crackers.
Source: The Cutting Edge of Ordinary