Deviled Egg Salad Spread
['1/3 cup mayonnaise', '2 tablespoons Dijon mustard', '2 teaspoons fresh lemon juice', '1/4 teaspoon kosher salt', '1/4 teaspoon freshly ground black pepper', '1/4 teaspoon paprika, plus more for serving', '6 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces', '1 tablespoon sliced chives, plus more for serving', 'Sliced bread', 'preferably pumpernickel or rye', 'cut into triangles', 'toasted (for serving)']
Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
Spread on toasts, then garnish with chives and a sprinkle of paprika.
Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.
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