Smoky Southern Grill Deviled Eggs

Allergens

Eggs, Mayonnaise

Ingredients

• 6 large hard
• boiled eggs
• 1/4 cup mayonnaise
• 2 tablespoons spicy brown mustard
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 6 bacon strips
• 3 tablespoons Louisiana hot sauce (e.g., Tabasco)
• Fresh parsley, chopped, for garnish

Instructions

1. In a large bowl, combine the egg yolks, mayonnaise, mustard, vinegar, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix until smooth and creamy.
2. Slice the hard boiled eggs in half, lengthwise, and remove the yolks to a separate bowl. Set the egg whites aside on a serving platter.
3. Fill each egg white with the mixture from the large bowl using a piping bag or a spoon. Refrigerate for at least 30 minutes to allow the flavors to meld.
4. Preheat a grill or a grill pan to medium heat. Cook the bacon until crispy, then transfer to a paper towel lined plate. Allow to cool and crumble into small pieces.
5. In a small bowl, mix the crumbled bacon with hot sauce to create a bacon hot sauce mixture.
6. Garnish each deviled egg with a dollop of the bacon hot sauce mixture, and sprinkle with fresh parsley.

Chef’s Insight

The combination of smoky paprika and cayenne pepper adds an unexpected kick to these deviled eggs, while the bacon-hot sauce garnish brings a perfect blend of smokiness and heat.

Notes

This recipe makes a perfect appetizer for any Southern-themed gathering or tailgate party, with its bold flavors and nostalgic appeal.