Deviled Egg Toast
For the egg salad sandwich fans out there, these open-faced deviled egg toasts merge everything people love about egg salad and deviled eggs into sandwich form.
We riff on the egg salad sandwich a lot around here, and this variation became a fast favorite. It’s basically all the things you love about deviled eggs in sandwich form. I tend to make them as open-faced toasts, but you can certainly smash the eggs between two slices if you like. In the recipe there’s an option to slather a layer of roasted cherry tomatoes on your bread before adding the eggs. It's a move inspired by a version of egg salad sandwich smeared with homemade tomato jam at Bell’s in Los Alamos, Ca. It’s an incredible (but optional) flavor bonus.
Make-Ahead Details
I like to grill or toast the bread in these toasts just before assembling them, but the rest you can prep ahead of time.
- Egg component: You can prepare the deviled egg spread up to 3 days ahead of time.
- Tomatoes: If you’re using roasted cherry tomatoes under the egg spread, you can make those early as well. They keep nicely, refrigerated, for 5-6 days.
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Deviled Egg Toast
Use a great, structured bread here. A favorite sourdough is always a great option, or, I love to make it with Danish rye bread. And don’t skimp on the toppings, it’s part of what makes the whole thing dynamic and delicious. These are the roasted cherry tomatoes I like to put on this sandwich, and these are the kale chips. Lastly, you can do a half batch of this recipe with six eggs if you are only making a small number of open-faced sandwiches.
- 1 dozen eggs
- 3 tablespoons plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- Scant 1/2 teaspoon fine-grain sea salt
- 2 teaspoons Dijon-style mustard
- 3 tablespoons minced white onion
- 4 to 6 slices whole grain bread
- Roasted cherry tomatoes, optional
- Paprika or chili powder, chopped chives, toasted sesame seeds, and/ or crushed kale chips, to top
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Place the eggs in a large pot and fill it with cold water to cover the eggs by 1 inch. Bring the water to a gentle boil over medium-high heat, then turn off the heat and cover the pot. Let the eggs sit for 10 minutes, if you’re using an induction stove, give the eggs 13 minutes.
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In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to transfer them to the ice bath to cool. Peel the eggs.
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To make the deviled egg spread, cut each egg in half and use a spoon to scoop the yolks into a bowl. Reserve the empty whites for another use. (I like to chop them for fried rice and put some in Polly’s bowl.) Mash and fluff the yolks with a fork, then add the yogurt, 1 teaspoon of the olive oil, the salt, mustard, and onion. Continue to mix and mash until the yolk mixture is creamy and cohesive.
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Toast or grill the bread and slather each slice with some roasted cherry tomatoes, then generously top with the egg spread. Sprinkle the toasts with paprika, drizzle with the remaining 2 teaspoons olive oil, and finish with any or all of the toppings. Serve immediately.
Serves 4-6.
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