Culinary superstar Missy Robbins has a collection of recipes out that will renew your love of jazzed-up home cooking. All these dishes are accessible and prefaced by anecdotes by Robbins that will delight you and pump you up for some awesome culinary projects, like this deviled egg toast.
I always pass on deviled eggs because I don’t like the boiled egg white, and although I’m a sucker for the filling, it’s not generally acceptable to dive into it leaving the rest of the egg behind. I came up with a solution that celebrates my favorite part of a deviled egg. I typically finish each crostini with bottarga, which is pressed, salted, and dried mullet or tuna roe, but truffles would be equally delicious. (I’ve also been known to eat this spread on toast with hot sauce for breakfast.) Salty, spicy, tangy all in one crunchy bite. Such a step up from a boiled egg white!
- 1 head roasted garlic
- 3 garlic cloves
- 3 egg yolks
- juice of 2 lemons
- 1 cup canola oil
- zest of 1 lemon
- 1/2 teaspoons kosher salt, plus more to taste
Deviled Egg Spread
- 2 1/2 dozen eggs
- 1 cup garlic aioli
- 1/3 cup Dijon mustard
- 1/4 cup creme fraiche
- 1/2 teaspoon kosher salt, plus more to taste
For the garlic aioli
Place the roasted garlic, raw garlic, egg yolks, and lemon juice in a blender. Blend on high to break down the ingredients and mix them together.
With the motor still running on low speed, slowly drizzle the oil into the garlic and lemon mixture until all has been incorporated and you have a thick mayonnaise consistency.
Transfer the aioli to a mixing bowl and fold in the lemon zest.
Season with the salt, taste, and add more if necessary.
For the spread
Place the eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat. Once the water comes to a boil, turn off the heat and cover. Let the eggs sit for 11 minutes.
Drain the water and immediately transfer the eggs to a large bowl of cold water with ice in it. This “shocking” method will stop the egg from cooking. Once the eggs are completely cool, remove from the cold water and, with the shell still on, break each egg in half in order to remove just the yolk. Discard the shell and, if you’d like to, save the whites for salads or snacking.
Place the yolks in a food processor. Pulse the processor until the yolks are broken up.
Add the garlic aioli and mustard and pulse until well-combined.
Transfer the mixture to a bowl and gently fold in the crème fraiche.
Season with the salt, gently stirring to combine. Taste and add more salt if necessary.