Smoked Deviled Eggs
1
Points®
Temps total: 40 min • Préparation: 20 min • Cuisson: 20 min • Portions: 12 • Difficulté: Facile
This recipe, originally by Steven Raichlen, published in Project Smoke, has been edited with permission for WW magazine.
Ingrédients
Hard boiled egg
12 large, cooled, peeled
Reduced calorie mayonnaise
⅓ cup(s)
Dijon mustard
1 tbsp(s)
Sriracha hot sauce
1 tsp(s), Tabasco or other hot sauce
Worcestershire sauce
1 tsp(s)
Chives
1 tbsp(s), chopped
Smoked paprika
¼ tsp(s), Spanish, smoked-variety
Instructions
1
Set up smoker. Or set up your outdoor grill with foil packets (see sidebar).
2
Place eggs in smoker or directly on grate and smoke until bronzed, 20 minutes. Let cool to room temperature.
3
Cut eggs in half lengthwise. Cut a thin slice off bottom of each half so it won’t wobble. Pop out yolks and place in bowl with egg white trimmings; mash with a fork (or combine in a food processor).
4
Add mayonnaise, mustard, sriracha and Worcestershire sauce to yolk mixture; mash well (or process to a thick puree). Spoon mixture back into egg white halves (or pipe it in with a pastry bag or a resealable plastic bag with a lower corner clipped off). Sprinkle chives and paprika over eggs; refrigerate until serving.
5
Serving size: 2 halves
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