Add a smokey flavour to classic deviled eggs.
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.
To smoke spices:
Spread 1 cup fine mesquite wood chips in cast-iron fry pan. Heat on high heat for 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 fry pan with lid. (In order to keep the smoke in, lid should cover fry pan tightly. If necessary, place aluminum foil over fry pan first then cover with lid.) Smoke for 30 minutes. Turn heat off. Let stand for 1 hour or until cooled.
To hard boil eggs:
Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand for about 12 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 12 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe is from the Flavour Forecast 2015. Visit www.mccormick.com.au to explore all eight Flavour Forecast 2015 trends.
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