Ingredients:

6 large eggs, hard-boiled and peeled using Negg® instructions and mashed to the consistency of Pâté.

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
1 Tablespoon sliced chives, plus more for serving

Sliced bread, preferably pumpernickel or rye, cut into triangles, toasted or pita chips - easy peasy!

Instructions:

1.  Combine mayonnaise, Dijon, fresh lemon juice, kosher salt, ground black pepper, and paprika. Add in hard-boiled eggs and stir to combine.

2.  Spread the mixture onto the sliced bread (we toasted ours) or pita chips and garnish with the chives and paprika reserved for serving. 

3.  This is a case of "Do as I say, not as I did".  I found this was a much more appealing dish if it was mashed a bit finer.  Then I put in a small ramekin and used a knife to spread it on the toast points or pita chips.

We enjoy variations of this recipe by simply substituting our deviled egg seasoning mixes to the mayonnaise and skipping the rest of the ingredients.  I'm a curry fan, so I add a bit of the curry seasoning to the mayonnaise and eggs and "Voila", I'm done!   Add a little or a lot depending on your taste.