Ol’ Smokey Deviled Eggs

Ol’ Smokey Deviled Eggs

Classic deviled eggs elevated with the bold, smoky flavour of Rhino Spice Ol’ Smokey.

Ingredients (Makes 12 halves)

6 large eggs

3 tbsp mayonnaise

1 tsp Dijon mustard

1½ tsp Rhino Spice Ol’ Smokey (plus more for garnish)

½ tsp white vinegar or pickle juice (optional)

Optional toppings: crispy bacon bits, chives, pickled jalapeños, or smoked paprika

Instructions

1. Boil the Eggs:

Place eggs in a saucepan and cover with cold water.

Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes.

Transfer to an ice bath for 5 minutes, then peel.

2. Prepare the Filling:

Halve the eggs lengthwise and remove yolks to a bowl.

Mash yolks with mayonnaise, Dijon mustard, Rhino Spice Ol’ Smokey, and vinegar or pickle juice if using.

Mix until smooth and creamy. Adjust seasoning to taste.

3. Fill and Garnish:

Spoon or pipe the yolk mixture back into egg white halves.

Sprinkle each with a pinch of Rhino Spice Ol’ Smokey for a finishing touch.

Top with optional garnishes like bacon, chives, or paprika.