Deviled Egg Salad Spread recipe | Epicurious.com

Name: Deviled Egg Salad Spread recipe | Epicurious.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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)

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Prep Time: 15

Cook Time: 15

Total: 30

Servings: 2

Author : Rhoda Boone

Deviled Egg Salad Spread recipe | Epicurious.com

Ingredients

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1/3 cup mayonnaise2 tablespoons Dijon mustard2 teaspoons fresh lemon juice1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/4 teaspoon paprika, plus more for serving6 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces1 tablespoon sliced chives, plus more for servingSliced bread, preferably pumpernickel or rye, cut into triangles, toasted (for serving)

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Instructions

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Preparation 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. Do Ahead 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.