- makes 24 deviled eggs
At Lockhart Smokehouse, we love the communal aspect of dining on paper and sharing your meal with your family and friends (in pre-covid times, of course) One food that brings back the memories of Grandma’s church picnic and hot summer afternoons is Deviled Eggs. We like the idea of updating the familiar classic dishes, while adding some spice and brisket to make them a little more BBQ. And what better way to refresh on a hot summer day than with an ice cold beer- some of our favorites- Golden Opportunity by Peticolas, Native Texan by Independence Brewing and All Good by Oak Highlands Brewing.
- 12 large eggs (hard boiled and shells removed)
- 1/3 cup mayo
- 3 tsp any kind of mustard
- 1 tsp sriracha or hot sauce of your choice
- 1/4 cup finely chopped smoked brisket, or chicken, or whatever leftover meat you might want to add
- 1/4 cup finely chopped red onion or pickles or whatever crunchy veg you might have
- salt to taste
- paprika or cayenne pepper to taste
Remove yolks from whites after boiling for exactly the right amount of time (or just cheat and buy them from the dairy case at the market) and cream all ingredients together into a smooth consistency. Then pipe a generous portion into the whites. A quick dusting of smoked paprika (and occasionally cayenne) on top and they are done.
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