Wednesday, September 5, 2012

Deviled Eggs Bruschetta

Deviled Eggs Bruschetta
(12-18 portions)


½ doz. Large Fresh Eggs, boiled and peeled
½ cup Mayonnaise
½ tbsp. Yellow Mustard
To taste Salt & Black Pepper
For dusting Paprika
1 clove Fresh Garlic, minced
1 tbsp. Extra Virgin Olive Oil
1 French Baguette, ½ inch slices on bias (12-18 slices)


Slice the eggs in half and take half of the whites and coarsely chop them.  Place them in a large bowl and set aside.  Take the remaining eggs (whites and yolks), mayonnaise and mustard and place in a blender or food processor.  Process the mixture until smooth and then combine it with the chopped eggs in the large bowl.  Taste and adjust flavor with the salt and pepper.  Place the mixture in a serving container, dust with the paprika, cover and refrigerate.  Combine the olive oil with the minced garlic and set aside.  Slice the bread into about ½ inch thick slices on the bias.  Take a sheet pan and place the slices in a single layer on the pan.  Using a pastry brush, brush the garlic olive oil on one side of the bread and place in a pre-heated 400 degree oven for 10 to 15 minutes or until lightly toasted on top.  Remove slices to a rack and let cool.  Place the cooled bread slices in a container until ready to use.

Note:               If you’re not sure how to boil eggs, the recipe is in my cookbook “More Than Your First Cookbook” on page 67.

Note:               You can add some other ingredients to the egg mixture to spice it up or change the flavor profile.  Just use your imagination.

Ideas for Future Efforts

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