We’re less than a week out from Thanksgiving and that means holiday entertaining mode is ON. Easy and delicious appetizers are a must for any holiday meal and deviled eggs have been a family tradition for us for as long as I can remember. While I still remember how good my grandmother’s were (THE BEST), I do love a fun twist on a classic, and with the help of The Negg, these Smoky Salmon Deviled Eggs are a winner.
The Negg egg peeler is a genius little kitchen helper that allows you to effortlessly peel hard boiled eggs quickly and without the mess. All you do is boil your eggs as normal, place 1/4 cup water in The Negg, put your egg inside (recommended from an ice bath or the fridge), snap on the cap and shake it up a few times. The shell slides off so easily, which of course makes a typically tedious dish like deviled eggs take a fraction of the time. Major win, especially at the holidays! Let me tell you, my kiddos love helping with this task too. Check out this little Instagram reel I made of how The Negg works and watch that smile on my little guy- he loves cooking with me and this is a fun and easy job to get him involved.
Okay, now for the recipe! I used The Negg seasoning mix to make this even easier- the founders created a variety of seasoning mixes to make your deviled eggs even easier. So all you need to do is mix the seasoning packet with mayo and your egg yolks for the filling, and you’re done! I used the Classic flavor but they also have Smoky Ham, Curry and Cajun, which are perfect to mix things up and get creative!
We are big smoked salmon fans in our house, and I always find it to be a crowd-pleasing addition to any appetizer spread. Pair it with a decadent and creamy deviled egg and it’s a home run. For my little twist, I added diced cornichons into the filling for a little crunch and topped the eggs with a bit of smoked salmon and a dusting of smoked paprika. The flavors are a little unexpected but pair together really well. Save this one for your holiday appetizer planning!
1 dozen eggs, hard-boiled and peeled using The Negg egg peeler
1 packet Negg Classic Deviled Egg Seasoning Mix
2/3 cup mayonaise
2 tbsp finely chopped cornichons
3 oz smoked salmon, sliced into 1 inch-long thick ribbons
Dusting of smoked paprika
- Hard boil eggs (find The Negg’s recipe here) and place directly into ice bath.
- Use The Negg to peel your eggs, placing 1/4 cup water into The Negg with your egg and shaking before sliding off the peel.
- Halve the eggs and remove the yolks, placing aside in a bowl.
- In a separate bowl, mix together Classic Deviled Egg Seasoning Mix and mayo. Combine with the yolks until creamy, then fold in the diced cornichons.
- Fill each egg half with deviled egg filling, and top with a piece of smoked salmon.
- Garnish each egg with a dusting of smoked paprika and serve.
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