12 lg Eggs
Jalapenos; diced (optional)
1/3 c Mayonnaise
1/4 c Brisket; finely chopped
-(we've been known to
-substitute jalapeno
-sausage)
1/4 c Red onions; finely chopped
1 tb House-made mustard or Dijon
-mustard
1 ts Sriracha or your favorite
-hot sauce
Salt
Smoked paprika or cayenne
-pepper
Hard boil eggs, shell and halve them, separate whites and yolks
carefully, making sure to keep the white halves intact.
Cream together the egg yolks, some jalapenos if you're feeling
devious, mayonnaise, brisket, onions, mustard, hot sauce, and salt to
taste. Pipe a generous portion into each of the whites. And because
we have a monster smoker just sitting around waiting for someone to
stuff edible things into it, we smoke the eggs 3 to 4 minutes. A
quick dusting of smoked paprika or cayenne on top and they're done.
Note: despite its name, this restaurant is in Dallas.
