The Chew: Deviled Egg Toasts Recipe

The Chew: Deviled Egg Toasts

Michael Symon explained that he was going to make a different twist on egg salad, saying he hates egg salad that is super thick, so he likes to add some more fillings to add to the flavor and texture. He made an egg salad and then served it on top of toasted bread, making for a perfect, meatless appetizer.

To get Michael’s easy recipe for deviled egg toasts, click next page.

The Chew: Deviled Egg Toasts Recipe Ingredients

• 1/4 C sour cream
• 1 tbsp yellow mustard
• 1 tbsp white wine vinegar
• 1/4 C scallions – sliced thin + more to garnish
• kosher salt and freshly ground black pepper – to taste
• 6 eggs
• 1/4 C mayonnaise
• 1 tsp hot sauce + more to garnish
• 1/2 tsp celery seed
• 1 loaf sesame bread – sliced and toasted

The Chew: Deviled Egg Toasts Recipe

1. In a medium pot, add the egs and cover with 2 inches of cold water
2. Put over high heat
3. Bring to a boil, then immediately remove from the heat, cover, and let stand for 10 minutes
4. Remove eggs to an ice bath and let cool completely
5. Peel eggs and discard the shells
6. Roughly chop the hard boiled eggs, then set aside
7. In a large mixing bowl, add the sour cream, mayonnaise, mustard, hot sauce, vinegar, and celery seed, then mix to combine
8. Add the chopped eggs and scallion, then fold to combine, and season with salt and pepper
9. Serve the egg salad on toasted sesame bread
10. Garnish with more scallions and hot sauce if you want