Deviled Egg Toasts Food

DEVILED EGGS

Steps:

• Carefully slice hard boiled eggs in half.
• Cut and drain cucumber, by letting cucumber sit in a colander for about 5 minutes.
• Mix all ingredients with egg yolks together, (except reserved shrimp and fresh herbs) gently. Spoon back into empty hard boiled egg shell.
• Gently place the reserved shrimp on top of the egg yolk mixture, adding a small sprig of fresh herb.
• Serve with a little toast point or cracker.

DEVILED EGG SPREAD

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.

DEVILED EGG-STUFFED FRENCH TOAST

Steps:

• Combine egg yolks, creme fraiche, 1 tablespoon maple syrup, Dijon mustard, and 1 pinch salt in a food processor; pulse until well blended. Stir in chives and paprika with a spatula. Place in the refrigerator.
• Place bacon pieces in a nonstick skillet over medium heat; cook and stir until just crispy, 5 to 8 minutes. Transfer to a plate and toss with 1 tablespoon maple syrup until coated. Wipe most of the grease out of the skillet with a paper towel.
• Whisk eggs, heavy cream, nutmeg, and 1/4 teaspoon salt together in a shallow baking dish. Dip both sides of each brioche slice into the egg mixture.
• Return the skillet to medium-high heat. Add coated brioche slices; cook until golden brown, 2 to 3 minutes per side.
• Place 1 piece of toasted brioche on each serving plate. Spread a spoonful of deviled egg mixture on top. Cover with another toasted brioche slice. Sprinkle bacon pieces on top.

DEVILED EGG SANDWICH RECIPE

Steps:

• Bringing water to a rolling boil, carefully place eggs into the water for 1 minute. Turn off the stovetop and allow the eggs to sit in the water for 10 minutes. See the recipe notes below for additional cooking times.
• Carefully remove the eggs, deshell, rinse and place the eggs into a bowl.
• Fry bacon and place unto a paper towel to drain off any excess oil.
• Chop bacon into small bite-size pieces.
• Using a fork mash the eggs and add all of the ingredients and combine.
• Add egg salad to your favorite type of bread or cracker.
• Enjoy!!!!

DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS

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.