For me, it’s just not a party without deviled eggs. Doesn’t matter if it’s a summer barbecue or a winter Super Bowl shindig. I need deviled eggs.
The last time I made them for whatever reason the eggs were a devil to peel. I tried all of my regular tricks. I let them sit in cold water. I peeled them under cold water. Didn’t matter.
My solution was to create a new stress-free version that would deliver the same taste without the fight.
Rather than fuss with my unattractive whites, I instead piped the filling onto toasted slices of baguette.
Deviled Egg Toasts With Country Ham Bits
Start to finish: 1 hour (20 minutes active); Servings: 8
Half a baguette (8 to 9 ounces)
1 dozen large eggs
1/3 cup mayonnaise
5 tablespoons unsalted butter, softened
1/4 cup Dijon mustard
Zest of 1/2 lemon
1 teaspoon lemon juice
Pinch garlic powder
Hot sauce, to taste
Kosher salt
1/2 cup chopped crisped country ham, proscuitto or thick-cut bacon, to garnish
Heat the oven to 250 degrees. Mist a rimmed baking sheet with cooking spray.
Slice the baguette into thin rounds. Arrange them in a single layer on the prepared baking sheet, then mist the tops with cooking spray. Bake for 25 to 30, or until crisp.
Place the eggs in a large saucepan. Add enough cool water to cover by 2 inches. Set the pan over medium-high heat and bring to a boil. As soon as the water boils, cover the pan, turn off the heat and let sit for 12 minutes. After 12 minutes, drain and run under cold water until are cool to the touch. Let sit another 10 minutes.
Peel the eggs. You don’t need to worry about keeping the egg whites intact. Cut each egg in half lengthwise and remove the yolks. Set 4 whites aside on a platter and reserve the rest for another use. Place all 12 yolks and the 4 reserved whites in a food processor. Pulse several times to chop.
Add mayonnaise, butter, mustard, lemon zest and juice, garlic and hot sauce. Pulse until smooth. Taste, season with salt. Spoon the mixture into a pastry bag or quart-size plastic bag. Snip off one corner of the bag, then squeeze to pipe some of the egg mixture onto each of the toasts. Top with pieces of country ham, prosciutto or bacon.
Per serving: 310 calories; 190 calories from fat (61 percent of total calories); 21 g fat (8 g saturated; 0 g trans fats); 320 mg cholesterol; 20 g carbohydrate; 1 g fiber; 0 g sugar; 11 g protein; 490 mg sodium.
