Deviled-Egg Spread

By á-2164

Ingredients

• 1 dozen large eggs
• 2 tablespoons white vinegar
• 1/2 pound sliced white sandwich bread
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• Kosher salt and freshly ground pepper
• Paprika for dusting

Preparation

Step 1

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 the eggs cool in the water.

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 blend with the chopped egg whites. Season with salt and pepper.