Make Ahead

Deviled Egg Salad on Toast

October  4, 2022
5 Ratings
Photo by Rocky Luten
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 12
Author Notes

This egg salad tastes like a classic version of deviled eggs—only it’s easier to make and travels well. You can either serve the egg salad on toasts topped with chives and paprika, as pictured above and suggested below, or you can serve the egg salad as a spread with crackers on the side. Either way, this deviled-ish egg salad is a simple make-ahead snack and a sure-fire crowd-pleaser. —Grant Melton

Test Kitchen Notes

Featured in: Deviled Egg Salad on Toast Is the Best of *All* Worlds. —The Editors

What You'll Need
  • 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
  1. Place the eggs into a pot in a single layer and add enough water to cover them by an inch. Place the pot on the stove top and bring to a boil. Once boiling, turn of the heat, place a lid on the pot and let sit for 10 minutes. After 10 minutes, drain all the water from the pot, place the lid back on it and shake once or twice to crack the egg shells. Place the warm eggs into an ice bath and, while eggs are still slightly warm, peel off the shell.
  2. Cut each egg in half. Coarsely chop the egg whites and place into a medium sized mixing bowl. Place the yolks into a food processor with mayonnaise, white wine vinegar, Dijon mustard, sugar, celery seed, salt, pepper and cayenne pepper and puree. I like to let the mixture run for a while so that the mixture gets really smooth and silky, about a minute. Once smooth, add the pureed yolk mixture to the chopped egg whites. Add celery and chives and mix until combined. Place into a food storage container and keep refrigerated until ready to serve. This can be made 2-3 days ahead.
  3. When you’re ready to serve, preheat a broiler. Cut each piece of bread into quarters, diagonally. (I like the remove the crusts as well, but that’s optional.) Place the triangles onto a sheet tray and toast under a broiler and toast. Top each toast triangle with some of the egg salad. Sprinkle a pinch of smoked paprika over top and garnish with chopped chives.

See what other Food52ers are saying.

  • cupcakemuffin
  • Jerry Norman
    Jerry Norman
  • lalf
  • fuminthumin

5 Reviews

fuminthumin August 31, 2023
… otherwise known as “egg salad”
cupcakemuffin May 5, 2019
Excellent recipe! I subbed diced fennel for the celery and dried marjoram and basil for the celery seed (I am not a celery fan). So delicious! Will definitely be making this one again.
lalf January 6, 2021
I do a similar thing with my fennel “sticks.” I don’t throw them out after having used the bulbs in a recipe; I refrigerate them and slice them very thinly on a mandolin when a recipe calls for celery in the same fashion. In so many recipes the flavor of fennel can’t be beat!
carolyn April 27, 2019
I'm am headed into my kitchen to make this as I type. I'm serving this for a light dinner with salad and a crisp wine. Sounds like the perfect way to eat a Deviled Egg. Thanks
Jerry N. April 24, 2019
Why after all these years of making deviled eggs I never thought of this? Outstanding!