Hickory-Smoked Stuffed Eggs, Classic Deviled Style
Hard-cooked eggs filled with a creamy, tangy yolk mixture of mayonnaise, vinegar, mustard, and curry powder, then piped into whites with a fluted tip. Finished with hickory-smoked salt just before serving for a subtle smokiness. A refined take on the classic appetizer.
Ingredients
- 12 hard-cooked eggs, peeled, halved lengthwise
- ⅓ cup mayonnaise
- 1 tablespoon white vinegar
- ½ teaspoon dry mustardDijon mustard1/2 teaspoon per 1/2 teaspoontangysharper
adds moisture and stronger mustard profile
- ¼ teaspoon curry powder
- 3 teaspoons hickory-smoked salt(optional)regular salt plus smoked paprika3 teaspoons salt + 1/4 teaspoon smoked paprikasmokysavory
different smoke delivery
Instructions
- 1
Halve peeled hard-cooked eggs lengthwise and scoop yolks into a medium bowl.
- 2
Mash yolks with a fork until broken down.
- 3
Add mayonnaise, vinegar, dry mustard, and curry powder; blend until smooth.
- 4
Transfer mixture to a pastry bag fitted with a fluted or star tip.
- 5
Pipe filling into reserved egg white halves.
- 6
Refrigerate for at least 2 hours.
- 7
Just before serving, lightly sprinkle with hickory-smoked salt.
Tips
Use a pastry bag for uniform, professional-looking piping.
Apply hickory-smoked salt at the last moment to preserve its smoke flavor and prevent it from dissolving into the filling.
Good to Know
Cover and refrigerate up to 2 days. Add hickory-smoked salt topping just before serving.
Prepare filling and pipe into egg whites up to 2 days in advance. Hold covered in refrigerator.
Serve chilled as an appetizer or light lunch component.
Common Mistakes
Skip salting the filling and only sprinkle at the end to avoid the salt dissolving and over-seasoning the mixture.
Do not over-mash yolks; lumps create texture variation that pipes better than a paste.
Substitutions
adds moisture and stronger mustard profile
Full guide →different smoke delivery