The deviled egg appetizer got the ultimate finger food upgrade.
We’re solving that problem with these No-Stuff Deviled Eggs, which are essentially sliced deviled eggs on crackers.
For easy-to-peel hard-cooked eggs, bring a large pot of water to a boil over high.
Credit:PHOTO: VICTOR PROTASIO; FOOD STYLING: MELISSA GRAY; PROP STYLING: GINNY BRANCH
Lower the eggs into the water, and cook 10 minutes.
Fill a large bowl with cold water and ice.
Transfer the boiled eggs to ice water, and chill 15 minutes.
Trim off and discard ends from peeled hard-cooked eggs.
Using an egg slicer or chef’s knife, cut each egg crosswise into 6 slices.
(For clean slices, dip knife into water and wipe clean often.)
Dollop 12 teaspoon mayonnaise mixture onto round buttery crackers.
Top each cracker with 1 egg slice.
Garnish each slice with a sprinkle of paprika, black pepper, kosher salt, and fresh dill.
PHOTO: VICTOR PROTASIO; FOOD STYLING: MELISSA GRAY; PROP STYLING: GINNY BRANCH
