Recipe Details

Add a smoky flavor to classic deviled eggs. Smoke Creole mustard, garlic powder, and sea salt before mixing with egg yolks and mayonnaise. Smoking the mustard and spices can be done right on the stovetop!

  1. Slice cooled eggs in half lengthwise. Remove yolks. Place yolks in food processor. Add mayonnaise and smoked spices; process until mixture is smooth.
  2. Spoon or pipe yolk mixture into egg white halves.
  3. Refrigerate 1 hour or until ready to serve. Sprinkle with smoked paprika.


To smoke spices: Spread 1 cup fine mesquite wood chips in cast-iron skillet. Heat on high heat about 10 minutes or until wood chips start to smoke. Reduce heat to low. Place small rack on top of wood chips. Spread spices and mustard in small shallow disposable aluminum pan or foil muffin baking cup. Place pan on baking rack. Cover skillet with lid. (In order to keep the smoke in, lid should cover skillet tightly. If necessary, place aluminum foil over skillet first then cover with lid.) Reduce heat to low. Smoke 30 minutes. Turn heat off. Let stand 1 hour or until cooled. To hard boil eggs: Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 12 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 12 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.