Deviled Egg Salad Spread

⅓ cup mayonnaise

2 tablespoons Dijon mustard

2 teaspoons fresh lemon juice

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon paprika, plus more for serving

6 hard-boiled (12-minute) eggs, cut into ¼-inch pieces

1 tablespoon sliced chives, plus more for serving

Sliced bread, preferably pumpernickel or rye, cut into triangles, toasted (for serving)

Mix mayonnaise, Dijon, lemon juice, salt, pepper, and ¼ 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.

Course🍤Appetizer

Diets🥕Vegetarian🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m