Toast with Chorizo Deviled Egg Spread


Toast with Deviled Egg Spread, Broccolini and Ricotta

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CIA Chef Scott Samuel prepares Seed Toast with Deviled Egg Spread, Topped with Garlic Roasted Broccolini and Fresh Lemon Ricotta.

Yield: 8 small toasts

Ingredients for Egg Spread

  • 4 eggs, hard boiled
  • 1/4 cup mayonnaise, homemade
  • 1 tsp. Dijon mustard
  • Pinch of ground black pepper
  • 1/4 tsp. pimenton

Method for Egg Spread

  1. Peel the hard boiled eggs and place the yolk in a stand up mixer in a bowl fitted with a paddle. Set aside the egg whites for another use.
  2. To the yolks, add the mayonnaise, mustard and pepper; mix on medium speed until smooth. Add the pimenton to the egg yolk mixture and mix until well combined; scrape down the sides and whip until smooth. Remove mixture with a rubber spatula and set aside for assembly.

Ingredients for Garlic Roasted Broccolini

  • 3 tbsp. olive oil
  • 2 tbsp. garlic, sliced
  • 2 cups brocollini, blanched, chopped
  • Pinch of salt and ground black pepper
  • 1 tsp. marjoram, minced
  • 1/2 cup fresh ricotta
  • 1 tbsp. fresh lemon juice
  • Seed bread, sliced, toasted as needed
  • Maldon salt as needed
  • Chives, minced as needed

Method for Garlic Roasted Broccolini

  1. In a small cast iron pan, add the olive oil and garlic, and cook over medium heat until just heated through and just starting to color. Add the broccolini and salt and cook for a few minutes. Add the marjoram and deglaze with a splash of water and remove from the heat.
  2. Mix the ricotta with the lemon juice until combined

Method for Assembly

  1. Spread a small amount of the egg spread on the toasted seed bread, then top with with cooked broccolini, a little fresh ricotta, Maldon salt and chives.

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