Deviled Egg Salad on Toast Is the Best of *All* Worlds

This article is a part of Mayo Week—seven days celebrating all things mayonnaise—presented in partnership by our friends at Primal Kitchen.

Deviled eggs on Easter are as essential as cookies on Christmas. And, like holiday cookies, there’s no shortage on ways to prepare the iconic springtime snack.

One search on this site alone and you’ll find plenty of variations. (I’m partial to this pickled pink version, for obvious reasons.) But if you’re looking for a new interpretation that both sticks to traditional and dabbles in reinvention, consider your Easter egg hunt over.

Deviled Egg Salad is a no-assembly-required reimagination of the classic app that combines the ease of preparing egg salad with everything there is to love about deviled eggs. No piping necessary.

Let’s be real: The trickiest part with any deviled egg recipe is peeling the hard-boiled eggs. But luckily I consider myself an eggspert in this arena and have a foolproof deshelling technique that I swear by. I know, you’ve heard that before, right? Well, this method is really everything it's cracked up to be. (Sorry, you can put me down now.)

Place a dozen eggs into a pot large enough so that they sit in one even layer and cover them with cold water. Place the pot over high heat. Keep an eye on the water (contrary to popular belief, watched pots do boil) because once the water is boiling, you’ll want to pop a lid on top. Remove the pot from the burner and let the eggs sit in the hot water for 10 minutes. Then, drain the water, put the lid back on top, and give the pot a few sturdy shakes to crack the egg shells. (Yes, crack!) Submerge the cracked eggs into an ice bath and remove the shells while the eggs are still warm. You’ll see: The shells will slip right off.

When it comes to deviled egg preparations, I tend to take a simplistic approach. I prefer a filling made with cooked egg yolk, mayo, and mustard. But since this would-be filling is a soon-to-be egg salad dressing, I add a few splashes of white wine vinegar to thin it out and add tangy zip.

For an exceptionally smooth dressing, I sometimes like to puree it in a food processor with salt, celery seed, and cayenne (for necessary devilishness) until super creamy. Once whipped, the sunny-bright yellow dressing is tossed with roughly chopped egg whites, minced celery for crunch, and lots of freshly chopped chives.

To serve this, I scoop spoonfuls on toast triangles with the crusts cut off (because it oddly makes me feel both really fancy and like a kid again). The golden mounds are topped with an extra sprinkle of chives and a speckle of paprika. For a more casual serving option, serve the egg salad in a bowl (garnished again with chives and paprika) along with a few sleeves of crackers.

The best part about this Deviled Egg Salad is, like traditional deviled eggs, they’re open to eggsperimentation. So, how will you customize yours?

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How do you make your deviled eggs? Tell, tell in the comments.