Deviled Egg Spread with the Negg®

We love deviled eggs, but we also love trying new things and keeping recipes fresh in the kitchen. This dip is packed with flavor and perfect for parties. Using the Negg® hard-boiled egg peeler saved time - as always - in the kitchen. This is an Easy, Fast, and Fun recipe to whip out at a moment's notice!

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 (for serving)

Instructions:

Combine mayonnaise, Dijon, fresh lemon juice, kosher salt, ground black pepper, and paprika. Add in hard-boiled eggs and stir to combine. Spread the mixture onto the sliced bread (we toasted ours) and garnish with the chives and paprika reserved for serving. 

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 ramikin, and used a knife to spread it on the toast point.

Which color of the Negg® will you choose for quick and easy peeling?