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Deviled Egg Canapés
Deviled eggs are a staple at parties, so next time you serve them up, surprise your guests with this whimsical twist on a classic!
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: approximately 30 canapés
Ingredients
- 10 hard-boiled eggs
- 5 ounces sliced spicy salami
- 3/4 cup mayonnaise
- 1/3 cup dill pickle relish
- 1 tsp spicy prepared mustard
- 1/4 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 tsp paprika
- 16 slices of dark wheat or rye bread, crusts removed, toasted and cut into 2 1/2 inch rounds with a pastry cutter
- 6 cornichons sliced thin, for garnish
- capers and fresh parsley or chives for garnish
Directions
Place eggs in a single layer in a saucepan. Add water to cover the eggs (about an inch above).
Bring to a boil.
Once at a boil, cover the pot and remove from heat. Let stand for 15 minutes.
Drain immediately and fill the saucepan with cold water and ice to stop the eggs from continuing to cook.
Peel eggs under cold running water.
Combine first 8 ingredients in a food processor. Pulse until blended, but pieces of salami are still visible.
Taste and adjust seasoning as needed.
To create canapés, top toasted bread rounds (or edible spoon) with salad and garnish with cornichons, capers and herbs
Rad Remix: Serve on a bed of lettuce, make tea sandwiches, or set out with dips to spread on crackers or pita chips.
