Deviled Egg Salad on Toast

Directions

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.