Lockhart Smokehouse Deviled Eggs

Recipe courtesy of Lockhart
Show: Chuck's Eat the Street Episode: Big D, Little Street
TOTAL TIME: 40 min
Prep: 35 min
Inactive Prep: --
Cook: 5 min
YIELD: 12 eggs
LEVEL: Intermediate

ingredients

  • 12 large eggs, hard-boiled, shells removed, whites and yolks separated
  • Diced jalapenos, optional
  • 1/3 cup mayo
  • 1/4 cup finely chopped brisket (we've been known to substitute jalapeno sausage)
  • 1/4 cup finely chopped red onions
  • 1 tablespoon house-made mustard or Dijon mustard
  • 1 teaspoon sriracha or your favorite hot sauce
  • Salt
  • Smoked paprika or cayenne pepper
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Directions

Cream together the egg yolks, some jalapenos if you're feeling devious, the mayo, brisket, onions, mustard, sriracha and salt to taste. Pipe a generous portion into each of the whites. And because we have a monster smoker just sitting around waiting for someone to stuff edible things into it, we smoke the eggs for 3 to 4 minutes. A quick dusting of smoked paprika or cayenne on top and they're done.

These deviled eggs have personality.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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