Smoke the Devil(ed) Eggs

To start, the devil never should’ve gotten credit for something as delightful as what most people call “deviled eggs”. There’s nothing sinister about these creamy, savory bites—just pure joy nestled in a perfectly cooked egg white. Packed with protein, easy to customize, and bursting with flavor, this beautiful egg dish is more heavenly than hellish. In fact, the only thing potentially wicked about them is how quickly they disappear from the plate, leaving few or none to share. So, with our twist on the recipe, we changed the name.

Smoke the Devil(ed) Eggs

Ingredients:

• 6 large eggs

• 3 tablespoons mayonnaise

• 1 teaspoon yellow mustard

• 1 teaspoon Abraham's Smoked Steak Seasoning (and another sprinkle for garnish)

• Smoked Rosemary Salt to taste (optional)

Instructions:

1. Boil the Eggs:
   Place eggs in a pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Transfer to ice water and cool completely.

2. Peel & Halve:
   Peel the eggs, slice them in half lengthwise, and gently scoop out the yolks into a bowl.

3. Make the Filling:
   Mash the yolks with mayonnaise, mustard, and Abraham’s Smoked Steak Seasoning until smooth and creamy. Taste and add a pinch of Smoked Rosemary Salt if needed.

4. Fill the Eggs:
   Spoon or pipe the filling back into the egg whites.

5. Garnish:
   Lightly sprinkle a pinch of Smoked Steak Seasoning on top for added nose, flavor and a beautiful finish.

Serve chilled and enjoy that smoky, savory twist!