Recipe Details

Add a smoky twist to classic deviled eggs by smoking Creole mustard.

This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.

Prep

  1. Halve hard boiled eggs lengthwise and remove yolks. Hold whites refrigerated for service.
  2. Place yolks in a food processor along with smoked mustard, mayonnaise, garlic powder, and salt. Blend until smooth. Transfer to a piping bag and hold refrigerated for service.

Service

  1. For service, pipe roughly 1 tablespoon of yolk mixture into each of 3 reserved egg whites. Plate as desired, dash with smoked paprika and serve.

CHEF’s TIP!

If a smoker is unavailable, mustard and salt can be smoked on the stovetop. Spread 1 cup of fine wood chips in a cast-iron skillet. Heat until chips begin to smoke and reduce heat to low. Spread seasonings in a shallow dish and place over wood chips. Cover skillet and smoke 15-20 minutes. Remove from heat and allow to rest until cooled. 

If neither option is available, add a small amount of Smoked Paprika to the yolk filling to achieve similar flavor.