Deviled Egg Salad Spread

Ingredients for Deviled Egg Salad Spread

• 80ml mayonnaise

• 2 tablespoons Dijon mustard

• 2 teaspoons fresh lemon juice

• 1/4 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 1/4 teaspoons 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)

Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 teaspoons paprika in a medium bowl. Fold in eggs and 1 tablespoon 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.