Sunday, May 24, 2015

Appetizer... Smoky Deviled Eggs.

Smoky Deviled Eggs. They never last...


These ain't your momma's deviled eggs... they have the tartness, but an underlying smoky flavor that people love. I've never had them last long, and they won't for you, either!

You'll need:
(Mind you, most of the measured amounts are starting points - texture is key.)
An immersion blender is helpful, too.


13 boiled eggs (the 13th is so you can make a "taste test" pair of eggs)
1/3 cup mayonnaise
1/4 cup brown mustard
1 tbsp. yellow mustard
2 tbsp. dill pickle juice (I prefer kosher garlic)
1 tsp liquid hickory smoke
1 tsp smoked paprika - keep the jar aside, though.

Shell eggs and cut in half lengthwise, dropping yolks into a large bowl. Mix in the remaining ingredients until they form a smooth paste (you may need a little more may and mustard, and this is where the immersion blender comes in handy. Makes it real smooth, real fast.)

Here's my trick for making this easy:

Place the egg halves laid out on a pan or tray. Get a freezer bag and fill it with the egg mixture, forcing it to one corner like a piping bag and let the air out. Seal the bag, roll the free plastic tight, and cut the corner off the bag. You now have a way to pipe the filling into the eggs.

Once all the eggs are filled, sprinkle them with a little additional paprika and finely chopped chives for color. For additional smoky flavor, add a touch of finely chopped cooked bacon to the top of the eggs. Enjoy!

Makes 24 eggs... or so.

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