Deviled-Egg Spread

Deviled-Egg Spread
Photo by Earl Carter


  • 1 cup(s) mayonnaise
  • 0.5 pound(s) sliced white sandwich bread
  • 2 tablespoon(s) white vinegar
  • 1 tablespoon(s) yellow mustard
  • Kosher salt and freshly ground pepper
  • Paprika
  • 1 dozen large eggs

Preheat the oven to 450°. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let...

View full recipe at Food & Wine


Variations on Deviled-Egg Spread

  • Deviled-Egg Spread
    • 1 dozen large eggs
    • 1/2 pound sliced white sandwich bread
    • Kosher salt and freshly ground pepper
    • Paprika, for dusting
    • 1 tablespoon yellow mustard
    • +1 other ingredients

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