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!


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)


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?

Related Posts

Giving Thanks to our First Responders and Healthcare Workers
Giving Thanks to our First Responders and Healthcare Workers
Over these past weeks we have seen cities around the world break out in song and applause, to thank our doctors, nurs...
Read More
2 Deviled Egg Recipes To Show Off Your Irish Side
2 Deviled Egg Recipes To Show Off Your Irish Side
When Mom made corned beef and cabbage, I would politely ask, “Do we have anything else?” Nobody ever made deviled egg...
Read More
Festive Deviled Eggs
Festive Deviled Eggs
Don't be all turkey. Serve deviled eggs instead! Did you know that deviled eggs are the second most popular item at T...
Read More

Leave a comment

Please note, comments must be approved before they are published