Deviled Egg Salad, what more can you want!?
DEVILED EGG SALAD
1/2 recipe Clinton’s Deviled Eggs
3 tablespoons chives (thinly sliced)
3 tablespoons parsley (roughly chopped)
3 tablespoons dill (roughly chopped)
crusty whole wheat bread (sliced 1-inch thick, toasted)
Kosher salt and freshly ground black pepper (to taste)
Roughly chop the deviled eggs and place in a large bowl. Add the chives, parsley and dill and mix until just combined. Season with salt and pepper. Serve on crusty whole wheat bread.
Tip: Refrigerate the egg salad for up to 1 week in an airtight container. Use a pastry cutter to easily chop the eggs in the bowl.