These smoked devilish eggs feature BBQ sauce, bacon and smoke…it’s a perfect world after all!
Although I love deviled eggs, I find one thing troubling with them…the majority of the ones I’ve tried are somewhat on the bland side. I need some zip when it comes to appetizers. These smoked devilish eggs are guaranteed to cure the “ho hum deviled egg syndrome”.
The flavor of smoke and bacon complement the eggs quite well. Add a hint of barbeque sauce and a little bit of heat and you’ll find yourself with a well rounded deviled egg.
Of course unsmoked eggs will still produce a great deviled egg, you’ll just miss out on one of the main taste ingredients.
- 6 smoked, or regular hard boiled eggs
- 3 strips of bacon, fried crisp and crumbled
- 3 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon onion, minced
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon barbeque sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon fresh ground black pepper
- Smoked Chipotle pepper powder or Hungarian Paprika for garnish
- Salt, per taste...I find that the salt content of the hot sauce is sufficient
- Peel and cut eggs in half, lengthwise.
- Using a teaspoon, remove egg yolks and put in a small mixing bowl. With a fork, mash yolks well.
- Add remaining ingredients and blend well.
- Carefully fill the egg whites with the yolk blend.
- Sprinkle lightly with the Smoked Chipotle pepper powder or Hungarian Paprika.
- Allow eggs to “age”, if possible. Store in the refrigerator for 4-6 hours or overnight. This allows time for the crisp bacon to soften and impart a nice balance of bacon flavor.