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MICHAEL SYMON Deviled Egg Toasts

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A spin on traditional deviled eggs, these toasts make for a perfect appetizer!

6 eggs
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon hot sauce (plus more to garnish, if desired)
1 tablespoon white wine vinegar
1/2 teaspoon celery seed
1/4 cup scallions (thinly sliced, plus more to garnish)
1 loaf sesame bread (sliced and toasted)
kosher salt and freshly ground black pepper (to taste)

In a medium pot, add the eggs and cover with 2 inches of cold water. Place over high heat. Bring to a boil, then immediately remove from the heat, cover and let stand for 10 minutes.
Remove eggs to an ice bath and let completely cool. Peel eggs and discard shells. Roughly chop the hard boiled eggs and set aside.
In a large mixing bowl, add the sour cream, mayonnaise, mustard, hot sauce, vinegar and celery seed, and mix to combine. Add the chopped eggs and scallions, fold to combine, and season with salt and pepper.
Serve deviled egg salad on toasted sesame bread. Garnish with more scallions and hot sauce, if desired.
Helpful Tips:
– Buy or use older eggs. They are easier to peel.
– Place a cooling rack over a large bowl. Push the hard boiled eggs through the cooling rack for an easy and quick way to “chop” the eggs!

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