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?