Ingredients

The following ingredients have 4 Servings
  • 12 large egg(s) Hard boiled egg(s) cooled, peeled
  • 0.333 cup(s) Reduced calorie mayonnaise
  • 1 tbsp(s) Dijon mustard
  • 1 tsp(s) Sriracha hot sauce Tabasco or other hot sauce
  • 1 tsp(s) Worcestershire sauce
  • 1 tbsp(s) Chives chopped
  • 0.25 tsp(s) Smoked paprika Spanish, smoked-variety

Instruction

  • Set up smoker. Or set up your outdoor grill with foil packets (see sidebar).
  • Place eggs in smoker or directly on grate and smoke until bronzed, 20 minutes. Let cool to room temperature.
  • Cut eggs in half lengthwise. Cut a thin slice off bottom of each half so it won’t wobble. Pop out yolks and place in bowl with egg white trimmings; mash with a fork (or combine in a food processor).
  • Add mayonnaise, mustard, sriracha and Worcestershire sauce to yolk mixture; mash well (or process to a thick puree). Spoon mixture back into egg white halves (or pipe it in with a pastry bag or a resealable plastic bag with a lower corner clipped off). Sprinkle chives and paprika over eggs; refrigerate until serving.
  • Serving size: 2 halves