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156: Deviled Breads

March 16, 2013

I can hardly believe it! It’s been three full years of Something a week!

Let’s celebrate with some party food!

A while ago, I was eating some deviled eggs, and I started thinking…
There should be more opportunities to cut something open, scoop out the inside, mix it with other stuff, and plop it back in the original. It’d be fun to prepare other things “deviled-style.”

I auditioned a lot of foods in my head before I settled on “Deviled Breads,” mostly because I liked the way it sounded. So here’s what we’re making today:


Deviled breads. Feel free to follow along at home.

I stopped by the Seattle Central Community College Bakery on my way home from work, yesterday, because they always have good-looking specialty breads.


OK, I actually stopped by because they have cheap, delicious cakes and tarts, and my bus drops me off right at the window. It takes a willpower I do not possess to walk by that place everyday with out going in. The rolls were just a fortunate coincidence, so I picked up 3 (and a loaf of bread that I didn’t end up using for this project).


We’ll start like we would with deviled eggs. Cut it in half…


Remove the “yolk.” Bread yolk looks very similar to bread whites, so you’ll have to estimate where you think it stops.


And repeat for all the rolls.


When you’re finished with that step, you’ll have a half-dozen empty breadcrusts and a bowl of breadmiddles, waiting to be mixed with other stuff.


Traditionally, the egg yolks are mixed with mustard and mayonnaise (and a few other ingredients), but in this scenario, that final product doesn’t sound particularly mouthwatering. So, I’ll keep the base recipe the same, but make some additions.

What goes well with bread, mayonnaise, and mustard?


Sandwich fixin’s! Turkey, chicken, cheese, pickles, and lettuce.


Chop and tear them up into a big heap, like you’re making a weird salad, and then get out the machinery.


The food processor makes quick work of the salad. I’m not trying to puree, just mince. This mixture doesn’t include the condiments or bread, yet.


I split the sandwich fixin’s into two groups and chopped them into different final sizes for variety. Then I dumped them into a bowl. We’ll tackle the breadmiddles next.


Throw them into the processor, and add mustard and mayonnaise to the middles until you get a smooth texture, as shown above.


Then mix everything together until it sticks, and spoon (or fork) it into the shells.


And, we’re done!

Hmm. Something doesn’t seem right. What am I forgetting?


Ah, yes! Paprika! It adds almost nothing to the final flavor, but it’s pretty. Sprinkle that stuff all over the breads.


Now we’re done!

Except for the eating part.


They kind of just look like giant deviled eggs. Oh, man! I should’ve made deviled ostrich eggs!

Darn. Oh well, next time.


So, how do they taste?

Pretty good. Basically, it’s a chicken salad sandwich with a little too much mustard. In my desire to make the middles yellow, like eggs, I overshot the mustard ratio, but it’s not overwhelming.


I ended up eating them all for dinner. Well, we ate them all. Megan had a couple.

So there you go. Deviled Breads! Make ’em for your next party…


…Damn! I knew I forgot something! Tomatoes would have been good in there, if I had remembered.

See you next week!

4 Comments leave one →
  1. Susanna permalink
    March 16, 2013 10:24 pm

    Could use some sprinkles.

  2. Andrew permalink
    March 20, 2013 8:11 pm

    Ewww…mayo 😦

    • March 20, 2013 8:13 pm

      I knew, sooner or later, you’d see this and react accordingly.

  3. March 25, 2013 3:33 pm

    I would have put eggs in, too, but don’t worry, Easter’s coming. I’m going to use natural dyes again after about 30+ years. Rusty

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