Deviled Eggs with Smoked Creole Mustard

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!

Serves: 12
15 mins Prep time
15 mins Prep time
  • Slice eggs in half lengthwise. Remove yolks. Place in food processor. Add mayonnaise and smoked spices; process until mixture is smooth.

  • Spoon or pipe yolk mixture into egg white halves.

  • Refrigerate 1 hour or until ready to serve. Sprinkle with smoked paprika.

Cooking tip

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 baking rack on top of wood chips. Spread spices and mustard in small shallow disposable aluminum pan or foil muffin baking cup. Place pan on 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.) Smoke 30 minutes. Turn heat off. Let stand 1 hour or until cooled.

To hard boil eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.

Nutrition information

(Amount per serving)

  • 140Calories: 140Cholesterol: 190mg
  • Sodium: 314mgProtein: 6g
  • Total Fat: 12gFiber: 0g
  • Carbohydrate: 2g