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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Instructions

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. 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.
4. 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.