A fabulous new spin on deviled eggs results in a party-worthy spread. Forget the ho-hum saltines, and opt instead for a more elegant presentation.

6 large eggs, boiled hard
1 tablespoon minced pickled jalapeno slices (jarred or canned)
1 tablespoon yellow mustard
2 teaspoons mayonnaise
Juice of 1 small lemon
1 tablespoon pickling liquid from jar or can of jalapenos
12 1/2-inch thick slices of French bread
Olive oil
Chili powder

Preheat broiler.

Mash egg yolks in small bowl. (Discard egg whites or reserve for another use.) Blend in minced jalapenos, mustard, mayonnaise, lemon juice, and pickling liquid until mixture is smooth and creamy. (If mixture is too crumbly, add a touch more pickling liquid.) Cover and refrigerate.

Arrange bread slices on a baking sheet. Brush tops with olive oil. Place in broiler and broil 2 minutes, or until golden brown. Turn bread slices over and brush other sides with olive oil. Return to broiler and broil 2 minutes more, or until golden brown.

Spread Diablo Egg mixture onto one side of each bread slice and sprinkle with chili powder.

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