Deviled Eggs
Hard-boiled eggs peeled, then deviled with mustard, pickle brine, and rub. The church-supper egg, off the pit or traditional from the boiled bath.
Recipe to cook
Classic Deviled Eggs
No smoke; the classic deviled egg with a barbecue rub dusting. A great compliment when your main dish brings a bite.
15 minCook Time
—Pit Temp
NoneWood
—Target Internal
EasyDifficulty
Gather
Ingredients
This is everything your little devils need, regardless of cook.
- 12 eggs
- 1/3 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp dill pickle brine
- 1 tsp hot sauce
- 1/2 tsp barbecue rub, plus more for dusting
- Kosher salt and black pepper
- Chopped chives or crumbled bacon
Before the pit
Prep
Boil, peel, dry. Clean, dry whites hold the filling.
Boil the eggs 11 minutes, ice bath, peel, and pat dry.
Straight to the filling
The Cook
Boil, peel, devil.
Skip the pit; halve the boiled eggs and carry to the Finish. Add a quarter teaspoon of smoked paprika to the filling if you want a hint of the smoke.
Bring it home
Finish & Serve
Pipe or spoon the filling, dust with rub, and chill.
Halve the eggs, mash the yolks with the mayo, mustard, brine, hot sauce, and rub, and fill the whites.
Dust with rub, top with chives or bacon, and chill eggs for 30 minutes.
In this cook
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- Make Only, No Cookbeginner
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