Want deviled eggs? This rich spread uses the same ingredients—boiled egg yolks, mayo, and Dijon mustard—perfect for toast and crostini.
Deviled Egg Spread
6 Cups (48 Ounces) Water
2 Tablespoons Plus ½ Teaspoon Kosher Salt
½ Cup (4 Ounces) White Vinegar
4 Large Eggs
½ Cup Mayonnaise
1 Tablespoon Dijon Mustard
1 Teaspoon Rice Wine Vinegar
1 Teaspoon Hot Sauce
1 Teaspoon Sliced Fresh Chives
½ Teaspoon Coarsely Ground Black Pepper
Fill a large bowl with ice and water.
Bring 6 cups water and 2 tablespoons salt to a boil in a deep saucepan over high heat.
Add the vinegar to the water, and return to a boil. Add the eggs to the pan, and cook for 8 minutes. Remove the eggs from the pan, and plunge in the ice bath.
When the eggs are cool enough to handle, peel them and separate the whites from the yolks.
Combine the egg yolks, mayonnaise, Dijon, rice wine vinegar, and hot sauce in a medium bowl.