Deviled-Egg Spread
""I can't have a party without deviled eggs," says Katie Lee, whose cooking often reflects her Southern roots (she was born in West Virginia). Here, she deconstructs the retro hors d'oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it's more like an egg salad that she can spread on toasts. "Simplicity is key," she says. "To me, it's more about tasting the egg than anything else."..."
INGREDIENTS
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1 dozen large eggs
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2 tablespoons white vinegar
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1/2 pound sliced white sandwich bread
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1 cup mayonnaise
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1 tablespoon yellow mustard
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Kosher salt and freshly ground pepper
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paprika for dusting
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