Deviled Egg Salad Spread
4.2
(8)
Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell
This zippy egg salad spread has all of the flavor and none of the fuss of classic deviled eggs.
Recipe information
Total Time
15 minutes
Yield
Makes about 2 cups
Ingredients
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika, plus more for serving
6 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces
1 tablespoon sliced chives, plus more for serving
Sliced bread, preferably pumpernickel or rye, cut into triangles, toasted (for serving)
Preparation
Step 1
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.
Step 2
Spread on toasts, then garnish with chives and a sprinkle of paprika.
Do Ahead
Step 3
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.
Recipe notes
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