Pitmaster-Style Deviled Eggs
Pitmaster-Style Deviled Eggs
Makes 1 Dozen Deviled EggsEvery party I go to, there never seem to be enough deviled eggs. You might want to double up on this one.
Ingrediënten
- 6 large eggs
- 1 teaspoon Dijon mustard
- 1 to 2 dashes hot sauce
- 1 tablespoon Jack’s Old South Original Rub or make your own plus more for dusting
- Kosher salt to taste
- Freshly ground black pepper to taste
- ½ cup finely chopped smoked pork smoked brisket or smoked chicken)
- ¼ cup mayonnaise
- 1 tablespoon pickle relish optional
Instructies
- Rinse the eggs with warm water and place in a small saucepan.
- Cover with cold water, place the pan over medium-high heat, and bring to a boil.
- Turn off the heat, cover, and let sit for 10 to 12 minutes.
- Drain, rinse under cold water, and peel.
- Cool in the refrigerator, loosely covered, for 15 minutes.
- Halve the eggs lengthwise, and carefully scoop out the yolks.
- Place the yolks in a bowl and mash with a fork.
- Add the mustard, hot sauce, rub, salt, and pepper, and barbecue meat.
- Stir to combine.
- Finally, stir in the mayonnaise.
- Fill each egg white with about 1½ teaspoons of the egg yolk mixture and dust the top with a little more rub.
- Arrange in a spoke design on a platter or in a deviled egg plate.
- Garnish with a dab of pickle relish, if you like.
