Eggs in basket ready to make smoked devilled eggs
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Devilled Smoked Eggs Recipe

Devilled eggs are a classic. This is a great twist to the classic that adds lots of flavour to this already delicious dish. 
Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: Barbecue
Servings: 3
Calories: 160kcal
Author: Charlie

Ingredients

  • Salt & pepper
  • Paprika
  • Minced parsley or your favourite fresh herb
  • 2 teaspoons yellow mustard
  • 2 - 2 1/2 tablespoons mayonnaise
  • 6 large eggs

Equipment

  • Bowl of ice water
  • Dinner fork
  • Medium saucepan & lid
  • Mixing bowl
  • Sealable plastic bag
  • Sharp knife
  • Spatula

Instructions

  • Remove the egg yolks by gently squeezing. The yolks should pop out easily in one piece.
  • Transfer yolks into a bowl and the whites on a platter with the cut side facing up.
  • Mash your yolks with a fork until completely crumbled.
  • Mix in 2 tablespoons of the mayonnaise and mustard into the crumbled yolks. Mix and mash until you are left with a smooth paste. If the mixture feels too stiff add more mayonnaise and mix one teaspoon at a time until you are happy with the texture.
  • Season with salt and pepper to taste.
  • Using a spatula scoop the mixture into a piping bag (or plastic bag). Use a 1/2 inch round tip (or cut bag to a 1/2 inch tip in the bottom corner)
  • Pipe the mixture into the cup section of each egg white. You want to place enough in each cup to be left with a little mound bulging out.
  • Sprinkle with a good dusting a paprika, and fresh herbs. I also like to re-season with salt & Pepper.