Preparation:  

Preparation time: 15 mins

Cooking time: 30 mins

Serving: 4

Ingredients:

  Neutral Vinaigrette (Makes About 2½ Cups)

• 1/2 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 1 cup extra virgin olive oil
• 1 cup blended oil
• Salt and freshly ground black pepper, to taste

  Chargrilled Butter

• 1 cup unsalted butter, softened
• 2 tablespoons extra virgin olive oil
• 1½ teaspoons Worcestershire sauce
• 1½ teaspoons lemon juice
• 1½ teaspoons white wine
• 1½ teaspoons freshly ground white pepper
• 1½ teaspoons freshly ground black pepper
• 1½ teaspoons granulated onion
• 1½ teaspoons granulated garlic
• 1½ teaspoons Italian seasoning
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon salt

  Deviled Egg Toast

• 10 eggs
• 1 teaspoon salt, plus more
• 1 teaspoon white vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon hot sauce
• 1/2 teaspoon Worcestershire sauce
• 1 pinch cayenne
• Freshly ground black pepper, to taste
• 4 slices focaccia, grilled or toasted
• 4 tablespoon chargrilled butter (recipe above)
• 4 slices very thinly sliced country ham or prosciutto
• 1/4 cup hot cherry peppers
• 1/2 cup fresh mixed herb leaves/pieces (such as parsley, dill, chives, chervil)
• 2 radishes, thinly shaved
• 1 teaspoon neutral vinaigrette

Instructions:

1. For the neutral vinaigrette:  mix the white wine vinegar and dijon mustard together. Then slowly whisk in both oils to emulsify. Season with salt and pepper. This dressing will keep for up to a month in the refrigerator.
2. For the chargrilled butter: place all ingredients in a stand mixer with the whip attachment. Whip until light and airy.
3. For the deviled egg toast: Place the eggs in a heavy pot, cover with water by an inch, add 1 teaspoon of kosher salt and the white vinegar and boil for 10 minutes.
4. Meanwhile, prepare an ice bath by filling a bowl with ice water to cool the eggs completely.
5. Once the eggs are finished, gently crack them by rolling them against a counter. Peel the eggs carefully, then dice them and set aside.
6. In a bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, Worcestershire, cayenne and season with salt and pepper. Mix with eggs and set aside.
7. In a second bowl, mix together cherry peppers, herbs, radishes and vinaigrette.
8. Place warm focaccia on a plate and liberally smear it with chargrilled butter. Top with sliced ham then egg mix and garnish with hot pepper salad. Serve immediately.

Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/deviled-egg-toast-recipe-t155853