Deviled Egg Salad Spread

Deviled Egg Spread is an appetizer that tastes like egg salad but creamier. This is best served with butter crackers, sliced baguettes or soft white bread.

6 eggs, hard-boiled, peeled
⅓ cup onion, finely chopped
¼ tsp. dry mustard
2 Tbsp. vinegar
2 Tbsp. Hellmann's mayonnaise
sea salt
black pepper, freshly ground

In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.

Separate the yolks from the whites. Mash the yolks fine and add the salt, pepper, mustard and vinegar. Mix well. Cut the whites finely with a fork. Combine the two mixtures and add the mayonnaise. Mix well.

Serve with toasted bread, baguettes, or crackers.