Want deviled eggs, but don't want to make deviled eggs? This rich and flavorful spread uses the same base ingredients—boiled egg yolks, mayo, and Dijon mustard—for a smooth spread that's perfect for slathering onto toast.

　　

Ingredients

Makes about 1 ½ cups

　　6 cups (48 ounces) water

　　2 tablespoons plus ½ teaspoon kosher salt

　　1 celery stalk

　　½ cup (4 ounces) white vinegar

　　4 large eggs

　　½ cup mayonnaise

　　1 tablespoon Dijon mustard

　　1 teaspoon aged red wine vinegar

　　1 teaspoon hot sauce

　　1 teaspoon sliced fresh chives

　　½ teaspoon coarsely ground black pepper

　　

Step 1

Fill a large bowl with ice and water.

　　

Step 2

Bring 6 cups water and 2 tablespoons salt to a boil in a deep saucepan over high heat. Add the peeled celery stalk to the boiled water, and cook for 2 minutes. Remove from the pan, and plunge in the ice bath.

　　

Step 3

Remove the outer stringy layer of the celery with a vegetable peeler and discard.

　　

Step 4

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.

　　

Step 5

When the eggs are cool enough to handle, peel them and separate the whites from the yolks. Chop the egg whites to equal ½ cup, and reserve for Smoked Oysters on Toast if desired. Reserve the remaining whites for another use.

　　

Step 6

Combine the egg yolks, mayonnaise, Dijon, red wine vinegar, and hot sauce in a medium bowl.

　　

Step 7

Dice the celery and fold half into the egg yolk mixture. (Reserve the remaining celery for Smoked Oysters on Toast if desired.) Stir in the chives, black pepper, and remaining ½ teaspoon salt.

　　Reprinted with permission from Soul: A Chef's Culinary Evolution in 150 Recipes by Todd Richards, copyright © 2018. Published by TI Inc. Books.Buy the full book from Amazon.