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Deviled Eggs with Jalapeño & Sriracha

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pmillen:
I started with Mike Hedrick's recipe.  He's the Pit Crew Barbecue Chef and owner.  I added a shot of Sriracha Sauce for slightly more heat.  I'll list it as optional.


                           Photo:  Michael Hedrick

For a dozen eggs–

Ingredients
2 - tablespoons prepared mustard
4 - tablespoons mayonnaise
2 - tablespoons pickle relish
1 - tablespoon Sriracha hot sauce (optional)
2 - tablespoons of crisp bacon crumbles
2 - tablespoons of mixed Mexican cheese (nacho cheese)
2 - tablespoons jalapeño pepper—minced
A little salt
Fresh cracked pepper to taste

Directions

* Put eggs in cool water and boil for 3 minutes.
* Remove from heat and cover for 12 minutes.
* Cool them in ice water.  The cooler they are, the easier they peel.
* Separate the yolks.
* Set the whites in a tray.
* Combine first 7 ingredients and blend into the yolks (if dry add more mayo).
* Add the last two ingredients.
* Load the whites and garnish with paprika.
I posted this because I want to know–
    1.  Does anyone smoke deviled eggs?  How?
    2.  What are your favorite variations on this theme?

Bentley:
Never thought of bacon or cheese in mine.  Mine are extremely pedestrian...Yes to putting cooked, shelled eggs in pit with smoke.  Only thing I really noticed was a color change, not sure any flavor enhancement...But has been so many years.

Would be another good test to try on test subjects at the American Royal.

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