Deviled Eggs with Smoked Creole Mustard
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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.
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.
