Deviled Egg Spread On Toast Recipes

Steps:

• Heat the oil in a deep skillet over medium-high.
• Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
• Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
• Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
• Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
• Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
• Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
• Serve with: Grits, tomato, or rice dishes; green salads, soups.

Steps:

• Preheat oven to 400 degrees. Spread bread squares evenly on a baking sheet. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool.
• Peel eggs, and cut in half lengthwise. Carefully scoop out the yolks, and reserve. Cut whites in half again lengthwise, and arrange quarters on toast squares at a diagonal.
• Using a stiff rubber spatula, push the yolks through a fine mesh sieve placed over a small bowl. Stir in creme fraiche, heavy cream, salt, and pepper.
• Transfer yolk mixture into a medium-size pastry bag fitted with an open-star tip (Wilton No. 32). Pipe mixture into egg-white quarters, about 3/4 teaspoon for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive.

Steps:

• Preheat the oven to 450°. 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.
• Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in the oven for about 6 minutes, turning once, until barely browned.
• Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. 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 the bowl and blend with the chopped egg whites. Season with salt and pepper.
• Top the toast points with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.

Steps:

• Place eggs in a large bowl; mash with a fork. Stir in Miracle Whip, cheese, bacon, banana peppers, juice from peppers, salt and pepper., Refrigerate until serving. Serve with crackers and vegetables.

Steps:

• 1. Mix the first 6 ingredients til well blended. The more coarse you leave the mixture the better.
• 2. Put about one tablespoon of mixture on a slice of toasted bread and spread around. Sprinkle with a little parsley or thyme. Put 2 to 3 sliced olives down the center of the toast. Arrange on long narrow platter or small individual tasting plates and serve.

Steps:

• Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
• Spread on toasts, then garnish with chives and a sprinkle of paprika.
• Do Ahead
• Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.

Steps:

• Fill a large bowl with ice and water.
• Bring 6 cups water and 2 tablespoons salt to a boil in a deep saucepan over high heat. Add the peeled celery stalk to the boiled water, and cook for 2 minutes. Remove from the pan, and plunge in the ice bath.
• Remove the outer stringy layer of the celery with a vegetable peeler and discard.
• Add the vinegar to the water, and return to a boil. Add the eggs to the pan, and cook for 8 minutes. Remove the eggs from the pan, and plunge in the ice bath.
• When the eggs are cool enough to handle, peel them and separate the whites from the yolks. Chop the egg whites to equal ½ cup, and reserve for Smoked Oysters on Toast if desired. Reserve the remaining whites for another use.
• Combine the egg yolks, mayonnaise, Dijon, red wine vinegar, and hot sauce in a medium bowl.
• Dice the celery and fold half into the egg yolk mixture. (Reserve the remaining celery for Smoked Oysters on Toast if desired.) Stir in the chives, black pepper, and remaining ½ teaspoon salt.