Smoked Deviled Eggs
whole hard boiled egg(s)
12 egg(s), cooled, peeled
reduced calorie mayonnaise
⅓ cup(s), (75 ml)
1 tbsp(s), (15 ml)
Sriracha hot sauce
1 tsp(s), (5 ml) Tabasco or other hot sauce
1 tsp(s), (5 ml)
1 tbsp(s), (15 ml) chopped
¼ tsp(s), (1 ml) Spanish, smoked-variety
- Set up smoker. Or set up your outdoor grill with foil packets (see sidebar).
- Place eggs in smoker or directly on grate and smoke until bronzed, 20 minutes. Let cool to room temperature.
- 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).
- 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.
- Serving size: 2 halves