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Recipes

The Pandemic Pantry: Lockhart Smokehouse Deviled Eggs

A little extra smoked meat goes a long way in these little bites.

You’ll have to check the Lockhart Smokehouse nearest you for the daily specials (the Bishop Arts location is touting porchetta , prime rib, leg of lamb, pulled pork, jalapeño mac, and peach cobbler specials for this week). But be sure to save any scraps of smoked meat that you manage to have leftover to make these flavorful picnic table favorites.

Recipe

Lockhart Smokehouse Deviled Eggs

Ingredients
A dozen large hard-boiled eggs, peeled
1/3 cup mayonnaise
3 teaspoons mustard, any kind
1 teaspoon Sriracha or hot sauce of your choice
1/4 cup finely chopped smoked brisket, chicken, or whatever leftover meat you might want to add
1/4 cup finely chopped red onion, pickles, or whatever crunchy vegetables you might have
Salt to taste
Smoked paprika or cayenne pepper, for garnish

Directions
Cut each of the hard-boiled eggs in half. Remove the yolks and place in a medium-size bowl. Mash the yolks, then cream together with mayonnaise, mustard, and Sriracha or hot sauce until smooth. Add meat and chopped onion or pickle, and stir to combine. Season with salt to taste.

Place egg yolk mixture in a plastic bag, and cut off one corner of the bag, about a half inch from the edge. Pipe a generous portion of the filling into each of the egg-white halves. Dust the filled egg halves with smoked paprika or cayenne.

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