• Chef Jason Santos

Deviled Egg Toast

Servings:4



I love deviled eggs. Honestly, who doesn't? So I wanted to come up with a fun and original spin on the classic dish, but still keep it really yummy. The bread is very important. Make sure to use the best, high-quality focaccia you can find for this one.


Swap option: You can use store-bought hot cherry peppers, but making your own adds a whole new dimension of flavor.


Ingredients


Neutral vinaigrette (makes about 2½ cups)

1/2 cup white wine vinegar

1 tablespoon Dijon mustard

1 cup extra virgin olive oil

1 cup blended oil

Salt and freshly ground black pepper, to taste


Chargrilled butter

1 cup unsalted butter, softened

2 tablespoons extra virgin olive oil

1½ teaspoons Worcestershire sauce

1½ teaspoons lemon juice

1½ teaspoons white wine

1½ teaspoons freshly ground white pepper

1½ teaspoons freshly ground black pepper

1½ teaspoons granulated onion

1½ teaspoons granulated garlic

1½ teaspoons Italian seasoning

1/2 teaspoon liquid smoke

1/2 teaspoon salt


Deviled egg toast

10 eggs

1 teaspoon salt, plus more for seasoning

1 teaspoon white vinegar

1 tablespoon Dijon mustard

2 tablespoons mayonnaise

1 tablespoon lemon juice

1/2 teaspoon hot sauce

1/2 teaspoon Worcestershire sauce

1 pinch cayenne pepper

Freshly ground black pepper, to taste

4 slices focaccia bread, grilled or toasted

4 tablespoons chargrilled butter (recipe above)

4 slices very thinly sliced country ham or prosciutto

1/4 cup hot cherry peppers

1/2 cup fresh mixed herb leaves/pieces (such as parsley, dill, chives, chervil)

2 radishes, thinly shaved

1 teaspoon neutral vinaigrette (recipe above)


Preparation


For the neutral vinaigrette:


Mix the white wine vinegar and Dijon mustard together. Then slowly whisk in both oils to emulsify. Season with salt and pepper. This dressing will keep for up to a month in the refrigerator.


For the chargrilled butter:


Place all ingredients in a stand mixer with the whip attachment. Whip until light and airy.


For the deviled egg toast:


1. Place the eggs in a heavy pot, cover with water by an inch, add 1 teaspoon of kosher salt and the white vinegar and boil for 10 minutes.


2. Meanwhile, prepare an ice bath by filling a bowl with ice water to cool the eggs completely.


3. Once the eggs are finished, gently crack them by rolling them against a counter. Peel the eggs carefully, then dice them and set aside.


4. In a bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, Worcestershire, cayenne and season with salt and pepper. Mix with eggs and set aside.


5. In a second bowl, mix together cherry peppers, herbs, radishes and vinaigrette.


To serve:


Place warm focaccia on a plate and liberally smear it with chargrilled butter. Top with sliced ham then egg mix and garnish with hot pepper salad. Serve immediately.

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