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 ingredient: 

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.