DEVILED EGG SALAD SPREAD

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Deviled Egg Salad Spread image

This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.

Provided by Rhoda Boone

Categories     Egg     Salad     Lunch     Easter     Spring     Quick & Easy     Graduation     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 9

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)

Steps:

  • 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.

*** Explore more Deviled Egg Salad Spread Recipes »

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