Deviled eggs are an icon of outdoor dining. They have a permanent invitation to barbecues and picnics where guests eagerly await their arrival. Now I love a party and it’s a chance for me to cook up some of the dishes I find just perfectly fit for the occasion. But if I’m being honest, I simply don’t always have the time (or general desire) to scoop out dozens of yellow yolks, cream them with flavorings, and pipe them back into their shells. Enter Deviled Egg Salad. It’s low effort, satisfying, and doesn’t dry out like individual deviled eggs. And you can certainly make this ahead of time! This salad is wonderful spread atop crostinis and crackers, or in between two slices of soft quality bread in the form of an always-hits-the-spot egg salad sandwich.

SERVINGS: 8 servings

INGREDIENTS:

• 6 tablespoons mayo
• 2 teaspoons Dijon mustard
• 2 teaspoons hot sauce
• 1 teaspoon of paprika
• 1/2 teaspoon kosher salt
• Few grinds of black pepper
• Heavy pinch of cayenne (optional)
• 12 large hard-boiled eggs, peeled
• 2 tablespoon chopped chives
• Garnish: more paprika and chives

INSTRUCTIONS:

Whisk together the mayo, Dijon, hot sauce, paprika, salt, pepper, and cayenne in a large bowl. Add four of the eggs to the bowl and mash into the mayo mixture with a fork so that it’s almost part of the sauce.

Chop up the remaining 8 eggs. I like mine chopped pretty small. Add the eggs and the chives to the mayo mixture and stir to combine.

Garnish with more paprika and chives before serving.