Deviled egg salad on toast

Indulge in a decadent combination of creamy deviled eggs in a zesty salad, served on crispy toast for a satisfying flavor explosion.

Ingredients:

• 12 large eggs
• 3/4 cup mayonnaise
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 3 ribs celery, finely diced
• 1/4 cup freshly minced chives, plus more for garnish
• 6-8 slices of white bread
• Smoked paprika, for sprinkling

Instructions:

1. Arrange the eggs in a single layer inside a saucepan and add enough water to cover them by an inch. Place the saucepan on the stove and bring the water to a boil. Once boiling, turn off the heat, cover the saucepan with a lid, and let the eggs sit for 10 minutes. After 10 minutes, remove the water from the saucepan, cover it with the lid, and gently crack the egg shells by shaking the saucepan once or twice. Transfer the warm eggs to an ice bath and peel off the shells while they’re still slightly warm.
2. Slice each egg in half. Roughly chop the egg whites and place them in a medium mixing bowl. Put the yolks in a food processor along with mayonnaise, white wine vinegar, Dijon mustard, sugar, celery seed, salt, pepper, and cayenne pepper. Blend until smooth for about a minute. Combine the pureed yolk mixture with the chopped egg whites. Mix in celery and chives until fully incorporated. Store the mixture in a food container and refrigerate until needed, it can be prepared 2-3 days in advance.
3. When you're prepared to serve, preheat the broiler. Cut each slice of bread into quarters diagonally. (You may choose to remove the crusts.) Place the triangles on a baking sheet and toast under the broiler. Spread egg salad on each toast triangle. Sprinkle a bit of smoked paprika on top and garnish with chopped chives.

Summary:

• Calories: 2671 kcal
• Fat: 201 g
• Protein: 99 g
• Carbs: 111 g
• Potassium: 1519 mg
• Magnesium: 188 mg