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Deviled Egg Salad Spread

Name: Deviled Egg Salad Spread
Cuisine: american
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)

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
Spread on toasts, then garnish with chives and a sprinkle of paprika.
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.

Recipes sourced from Epicurious.com.

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