Deviled-Egg Spread

Lately, my kids have been asking for hard boiled eggs every morning. . I think because while my mom was here visiting, she preferred to eat eggs this way. . Anyway, I’m loving that they are eating eggs and getting good protein but my oldest doesn’t like the yolk so she only eats the egg white. I have been buying the Omega-3 eggs so I want her to eat the whole darn thing, including the yolk because that is where the Omega-3s are found.

You may be throwing away the yolks to cut calories and reduce cholesterol, which is fine but did you know that most of an egg’s nutrients are found in the yolk? Take a look at this link.

Moral of the story: Think about keeping (and eating) a few yolks every once in a while — If you don’t currently have cholesterol problems, you can eat up to seven yolks a week!

I received this recipe from my beloved Food & Wine daily recipe email and thought I’d make this to mix things up a bit and to ensure my kids eat the yolk! I just added some celery and might add some onions next time too!

Hope you enjoy!

Deviled-Egg Spread

Print Recipe

Deviled-Egg Spread

This is for 10 servings (for an appetizer platter) so feel free to cut everything in HALF or adjust ingredients to the portion size you want to make. MAKE AHEAD: The deviled-egg spread can be refrigerated overnight.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Appetizer

Cuisine: American

Servings: 10

Author: Hip Foodie Mom

Ingredients

• 1 dozen large eggs
• 2 tablespoons white vinegar
• Sliced white sandwich bread or any kind
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• celery; chopped
• Kosher salt and freshly ground pepper
• Paprika for dusting

Instructions

• Preheat the oven to 450° (if you are toasting your bread in the oven). In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Let eggs boil for about 6-7 minutes. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water. 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. OR toast them in a toaster oven.
• 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 mix with the chopped egg whites and celery. Season with salt and pepper.
• Top the toast with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve.

Recipe adapted from Food and Wine.