Smoky Texas-Style Deviled Eggs
This crowd-pleasing appetizer just got one-upped. Take a classic deviled egg but add a subtle touch of smoke and some sweet heat that’ll take your tastebuds on a trip to the south. Perfect for game days, holidays, or Sunday brunch!
What You Need:
A dozen eggs
1/4 cup mayo
2 tbsp dijon mustard
Worcestershire sauce
1 tbsp honey
1 tsp smoked paprika
4-finger pinch of salt
Cracked black pepper
1/4 tsp onion powder
A jar of sweet & spicy jalapeños (for garnish, but also use 1 tbsp of the juice for the filling)
Chives
Optional: An extra egg - beaten, and 1/2 cup of flour and 1/2 cup breadcrumbs
Make It Happen:
Place your eggs in a pot of cold water. Place on the stove and bring to a boil, then turn heat off, place the lid on, and let cook for 13 minutes.
Prep a bowl of ice cold water and immediately transfer cooked eggs to this bowl when the timer goes off. Let them cool for at least 5 minutes.
Meanwhile, make the filling — mix the mayo, dijon, honey, Worcestershire, jalapeño juice, and spices in a bowl.
Once the eggs have cooled, peel them and discard the shells. Cut each egg in half length-wise and set on a dish. Gently remove the yolk from each egg and add to the bowl of mayo/mustard mixture.
Mix thoroughly. I actually like to use a hand mixer for a whipped filling.
OPTIONAL STEP: If you’d like to try breading your eggs, do so here. Coat each egg half in a beaten egg, and then a flour/panko mixture. Pop em in the air fryer at 350 for 4 minutes on each side or fry in a pan of veg oil for 2 minutes on each side. Set aside on a paper towel-lined plate.
Carefully spoon or pipe the filling into each egg cup.
Top them with a sweet and spicy jalapeño and garnish with a sprinkle of smoked paprika, and fresh chives — If you can find smoked sea salt at your grocery store this is excellent here too.
Enjoy!!
