Smoked Deviled Eggs
Recipe by Steven Raichlen
Photo credit: Photo by Richard Dallett.
- Yield: Makes 24 halves
- 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.
