Smokey Deviled Eggs
Smokey Deviled Eggs
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Ingredients
12 eggs
½ cup mayonnaise
3 tbsp Dijon mustard
1 oz pepperoncini juice
¼ cup fresh dill, roughly chopped
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1½ tbsp Morton & Bassett Smoked Paprika, divided
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1 tbsp Morton & Bassett Garlic Powder
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1 tbsp Morton & Bassett Onion Powder
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1 tsp Morton & Bassett Rainbow Peppercorn Grinder
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1 tsp Allspice
1 tsp salt
1 quart-size Ziplock bag
Directions
Bring 2 liters of water to a boil over high heat. Gently lower the eggs into the pot and boil for 10 minutes.
Transfer the eggs immediately to an ice bath and let them cool completely. Once cooled, peel the eggs and slice them in half lengthwise.
Gently scoop out the yolks into a medium bowl and place the egg whites on a tray. Chill the egg whites in the refrigerator for at least 1 hour.
In the bowl with yolks, add mayonnaise, Dijon mustard, pepperoncini juice, salt, M&B Rainbow Pepper, 1 tbsp M&B Smoked Paprika, M&B Garlic Powder, and M&B Onion Powder. Mash and mix until smooth and creamy.
Spoon the filling into a quart-size Ziplock bag and refrigerate for 1 hour to firm up. When ready to serve, snip a small corner off the bag and pipe the filling evenly into each egg white.
Sprinkle with the remaining M&B Smoked Paprika and top with fresh dill. Serve chilled and enjoy!