Steven Raichlen's Barbecue! Bible


Smoked Deviled Eggs

Recipe by Steven Raichlen

Photo credit: Photo by Richard Dallett.


  • Yield: Makes 24 halves
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  • 12 smoked eggs
  • 1/3 cup mayonnaise, or more as needed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Sriracha, Tabasco sauce, or other favorite hot sauce, or to taste
  • 1 teaspoon Worcestershire sauce
  • Sea salt and freshly ground black pepper to taste

Optional toppings:

  • Chopped chives
  • Pimentón (Spanish smoked paprika)
  • Regular or smoked salmon caviar
  • Fried bacon slivers
  • Finely shredded beef brisket or pulled pork

Step 1: Cut the eggs in half lengthwise. Pop out the yolks and place them and the egg white trimmings in the bowl of a food processor. (Alternatively, you can mash the yolk mixture with a fork.)

Step 2: Add the mayonnaise, mustard, Worcestershire sauce, and Sriracha and process to a thick purée. Spoon this mixture back into the egg white halves (or pipe it in with a pastry bag or a resealable plastic bag with a lower corner clipped). Sprinkle the tops with chives and/or smoked paprika. Or top with salmon caviar or shredded brisket or pork. Chill, covered, until serving.