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Smoked Deviled Eggs with Stay Hot & White Sauce

Name: Smoked Deviled Eggs with Stay Hot & White Sauce
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12 deviled eggs
Cuisine: American / BBQ
Ingredients: 6 large eggs (in shell); ¼ cup Meat Mitch White Sauce; 2 tbsp mayonnaise (or use all White Sauce, if preferred); 1 tsp Meat Mitch Yellow Brick Road Sauce; 1 tsp Meat Mitch Candied Jalapeño, plus a pinch to garnish; 1-2 tsp Meat Mitch Stay Hot Sauce, to taste; Salt and pepper, to taste; Garnish: chives or minced dill pickles (optional)

Deviled eggs smoked in the shell, filled with Meat Mitch White Sauce, Yellow Brick Road, Candied Jalapeño, and Stay Hot Sauce.

Time, Servings and Calories are estimated.

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Serves 12 deviled eggs

Calories 70

Ingredients

6 large eggs (in shell)
¼ cup Meat Mitch White Sauce
2 tbsp mayonnaise (or use all White Sauce, if preferred)
1 tsp Meat Mitch Yellow Brick Road Sauce
1 tsp Meat Mitch Candied Jalapeño, plus a pinch to garnish
1-2 tsp Meat Mitch Stay Hot Sauce, to taste
Salt and pepper, to taste
Garnish: chives or minced dill pickles (optional)

Instructions

Smoke the eggs (in shell): preheat the smoker to 225°F. Place the raw eggs, in shell, directly on the grate and smoke 60 minutes until hard-cooked (internal temperature ≈160°F).
Chill and peel: transfer to an ice bath for 10 minutes, then peel carefully -- the whites will have a light tan hue.
Halve and mix: halve the eggs lengthwise. Mash the yolks with White Sauce, mayonnaise, Yellow Brick Road, Candied Jalapeño, a pinch of salt and pepper, and 1 tsp Stay Hot Sauce to start. Adjust heat and seasoning to taste.
Pipe: spoon or pipe the filling back into the whites.
Finish: drizzle a little Stay Hot Sauce in a fine zig-zag; sprinkle with a pinch of Candied Jalapeño or Naked Seasoning and a few candied jalapeños.
Serve: chill 15–20 minutes to set before serving.