Lockhart Smokehouse Deviled Eggs Recipes

DELICIOUS DEVILED EGGS

Steps:

• 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
• 2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
• 3. Refrigerate 1 hour or until ready to serve.
• 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 about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 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.

SPRING PEA DEVILED EGGS

Steps:

• Bring a large saucepan of water to a boil over high heat; prepare a large bowl of ice water. Gently lower the eggs into the boiling water and cook 10 minutes. Drain the eggs and transfer to the ice water to cool completely. Microwave the peas according to the package directions; drain and let cool. Peel the eggs, halve lengthwise and remove the yolks from the whites. Set the whites aside on a plate. Blend the yolksand 1 cup of the peas in a food processor until crumbly. Add the olive oil, sour cream, chopped mint, lemon zest, 1 teaspoon salt and 1 tablespoon water and process until the mixture is smoothand light. Spoon or pipe the yolk mixture back into the whites. Garnish each egg half with 1 of the remaining peas and a mint leaf. Serve immediately in a deviled egg tray or cover and refrigerate until ready to serve.

LOCKHART SMOKEHOUSE DEVILED EGGS

Steps:

• Cream together the egg yolks, some jalapenos if you're feeling devious, the mayo, brisket, onions, mustard, sriracha and salt to taste. Pipe a generous portion into each of the whites. And because we have a monster smoker just sitting around waiting for someone to stuff edible things into it, we smoke the eggs for 3 to 4 minutes. A quick dusting of smoked paprika or cayenne on top and they're done.
• These deviled eggs have personality.

BARBEQUE DEVILED EGGS

Steps:

• Bring a medium pot of water to a boil, then turn down to a simmer.
• Using a slotted spoon, gently lower eggs into water and simmer for 9 minutes. Reduce heat if it simmers too much, you don't want the eggs to crack.
• Drain water from the saucepan and run cold water over the eggs until they are cool enough to handle.
• Peel the eggs and cut in half.
• Remove yolks and place in a bowl.
• Add the mayonnaise, Neely's barbeque sauce, mustard, salt, pepper, and hot sauce to taste; whisk until smooth.
• Use a spoon to scoop the yolk mixture into the whites. (If you like, you can use a pastry bag to pipe the yolk mixture into whites).
• Garnish the tops with thinly sliced scallions and a dash of paprika.