Smokehouse Deviled Eggs

Hickory Salt is just salt and hickory smoke flavor, so it replaces the salt you'd already use and adds a smokehouse taste without firing up the smoker. The product page tells you to use it in place of plain salt, so the eggs end up no saltier than usual.

Made with

• Hickory Salt

Ingredients and steps

Makes: 24 deviled egg halves

From the product page: "Use it in place of plain salt where you want smoke flavor."

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 teaspoon cider vinegar or dill pickle juice
• Frisco Hickory Salt in place of plain salt: use the amount on the label, and season to taste
• Paprika and chopped chives for the top
• Optional: 3 strips cooked bacon, crumbled

Steps

1. Put the eggs in a pot in one layer and cover with cold water by an inch. Bring to a full boil, cover, turn off the heat, and let them stand 12 minutes.
2. Move the eggs to a bowl of ice water for 10 minutes, then peel. The yolks should be cooked firm all the way through.
3. Halve the eggs lengthwise and pop the yolks into a bowl. Mash the yolks with the mayonnaise, mustard, and vinegar until smooth.
4. Season the filling with Hickory Salt instead of plain salt, a little at a time, tasting as you go.
5. Spoon or pipe the filling into the whites. Top with paprika, chives, and bacon if using.
6. Keep them refrigerated until serving. For a tailgate, pack them in a cooler on ice, and don't leave them out more than 2 hours (1 hour if it's over 90F outside).

Pair it with

German Salami Seasoning. For the rest of the tailgate spread, this kit's page gives a full 25 lb method with its own cure pack and smoke schedule, for sliced salami next to the eggs.