Deviled Egg Salad Spread

Name: Deviled Egg Salad Spread
Yield: 4 servings
Ingredients: 1 1/3 cup mayonnaise; 1 2 tablespoons Dijon mustard; 1 2 teaspoons fresh lemon juice; 1 1/4 teaspoon kosher salt; 1 1/4 teaspoon freshly ground black pepper; 1 1/4 teaspoon paprika, plus more for serving; 1 6 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces; 1 1 tablespoon sliced chives, plus more for serving; 1 Sliced bread; 1 preferably pumpernickel or rye; 1 cut into triangles; 1 toasted (for serving)

From the kitchen of Carly

Creamy, tangy egg salad with bright Dijon mustard and fresh lemon, studded with tender egg pieces. Pile it on dark rye or pumpernickel for the perfect contrast. Sharp, satisfying, and ready in minutes. Makes excellent use of those hard-boiled eggs sitting in your fridge.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/3 cup mayonnaise
12 tablespoons Dijon mustard
12 teaspoons fresh lemon juice
11/4 teaspoon kosher salt
11/4 teaspoon freshly ground black pepper
11/4 teaspoon paprika, plus more for serving
16 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces
11 tablespoon sliced chives, plus more for serving
1Sliced bread
1preferably pumpernickel or rye
1cut into triangles
1toasted (for serving)

Instructions

Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
Spread on toasts, then garnish with chives and a sprinkle of paprika.
Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.