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.
- 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
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.