Pickled Habanero Deviled Egg Spread on Cheesy Toast

We have truly hit party season, my favorite time of year! It’s always fun to bring out the old-standby appetizers we all love, while creating new ones in the process. For me, it’s not the holidays (especially Thanksgiving) unless deviled eggs are represented in some way. They just have to be part of my celebration.

While I have always liked regular “no-frills” deviled eggs, I love messing with them, especially in the texture department. I prefer the deviled egg filling to be more chunky instead of the usual creamy we are all used to.

To achieve a more rustic texture, I roughly chop some of the white part of the hard-boiled egg and this time I even added shredded cheese. It’s a more satisfying way to enjoy this classic appetizer.

As I have been working on and investigating 2013 culinary food trends for Sargento Cheese, one of the most exciting items on that list has been the Habanero pepper. Yes, this pepper is hot and you only need a little bit in whatever you are making, but I love what it offers to the final dish.

The Habanero, along with topping food with pickled veggies, has been trending in 2013. I decided to combine the trends and enjoy pickled Habanero’s on my deviled egg spread.

Pickling veggies can be very simple as I will show you. This is not a canning or preservation method, just a quick way to add lots of flavor and heat to a simple offering.

Not only did I add Sargento’s Chef Blends™ Shredded 4 State Cheddar™ Cheese to the egg spread, but I covered the toast with it as well. I have to say it was a brilliant addition and added a fun layer of flavor to the bread and a nice texture to the egg spread.

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Three Years Ago: Crunchy Lemonade Drumsticks
Four Years Ago: Baked Banana Doughnuts
Five Years Ago: Cranberry-Apple Cobblers