Deviled Crackers
If, like our Test Kitchen chefs, your favorite part of a deviled egg is the creamy filling, this is the appetizer for you! First, prepare the usual filling, which gets a “devilish” kick from Dijon mustard and smoked paprika. Then pipe it onto crisp crackers made from buttery puff pastry for the satisfying crunch that’s missing from a standard deviled egg. And speaking of nontraditional—why not put a fresh spin on your Thanksgiving Day celebrations and invite friends over for a casual cocktail party. Forget the big bird and serve drinks and savory appetizers like this one. Even if tradition is your thing and you’re cooking a turkey with all the trimmings, these crackers will make great pre-dinner nibbles while guests mingle.
Best of all, you can do most of the work in advance: Refrigerate the egg yolk mixture in an airtight container for up to 3 days, then bring to room temperature before topping the crackers. Bake the crackers a day ahead of time and store them, minus the topping, at room temperature. Re-crisp in a 425°F (220°C) oven for 5 minutes and let cool completely before adding the topping.
Ingredients
- For the crackers:
- 1 package (14 oz./440 g) puff pastry, thawed and rolled into an 11-by-15-inch (28-by-38-cm) rectangle
- 1 egg, whisked thoroughly with 2 tsp. water
For the toppings:- 12 eggs
- 1/4 cup (2 fl. oz./60 ml) plus 1 Tbs. mayonnaise
- 1/4 cup (2 oz./60 g) Dijon mustard
- 1 tsp. Worcestershire sauce
- Kosher salt and freshly ground pepper
- 15 cornichons, thinly sliced
- 10 fresh chives, thinly sliced
- Small fresh dill sprigs for garnish
- Smoked paprika for sprinkling
Directions
Preheat an oven to 425°F (220°C).
To prepare the crackers, place the puff pastry sheet on a piece of parchment paper cut to fit a baking sheet. Brush the entire surface of the pastry with the egg wash, then cut it into rectangles, each about 1 by 3 inches (2.5 by 7.5 cm). Carefully slide the parchment with the pastry rectangles onto a baking sheet, then top with another piece of parchment paper and another baking sheet. The weight of the second baking sheet will ensure the crackers don’t puff up too much and stay flat on top.
Bake until the crackers are deep golden brown, 25 to 30 minutes. Transfer the crackers to a serving platter or a work surface and let cool completely.
Meanwhile, prepare the toppings: Bring a medium pot of water to a boil over high heat. Carefully drop the eggs into the water and boil over high heat for 10 minutes. If desired, prepare an ice bath by filling a large bowl with ice and water.
Using a spider or a sieve, remove the cooked eggs and immediately place in the ice bath. Alternatively, run the eggs under cold water until cool enough to touch. Peel the eggs, then transfer to a cutting board. Using a sharp knife, cut each egg in half lengthwise. Using a spoon, scoop out the egg yolks and place in a food processor. Reserve the whites for another use.
Add the mayonnaise, mustard, Worcestershire and a pinch of salt and pepper to the processor and process until very smooth and creamy, about 1 minute. Transfer the egg yolk mixture to a piping bag fitted with your desired tip.
Pipe the egg yolk mixture on top of the crackers. Top with the cornichons, sprinkle with the chives and garnish with dill sprigs. Sprinkle each with a pinch of smoked paprika and a few grindings of pepper and serve immediately. Makes about 40 crackers.
Williams Sonoma Test Kitchen