6 Hardboiled Eggs
4 Tablespoons of Mayo
1 Teaspoon of Yellow Mustard
1 1/2 Teaspoons Apple Cider Vinegar
2 Teaspoons Creamy Horseradish Sauce
1/2 Teaspoon @meatchurch Holy Voodoo
1 Jalapeño (Thinly Sliced for Garnish)
6 Chives for Garnish
1/4 lb Smoked Brisket
Garnish with more Holy Voodoo
Make your hardboiled eggs. Once they are peeled, put them on your smoker whole at 180° for 30-45 minutes.
Slice smoked eggs down the middle and remove yolks into a mixing bowl. Add mayo, mustard, creamy horseradish, apple cider vinegar, Holy Voodoo. Mix well with a fork making sure to break up any large chunks of yolk. Once the consistency is smooth, refrigerate filling for 30 minutes to firm it up. Spoon filling into the egg whites.
Reheat your smoked brisket and cut small cubes to fit on top of deviled eggs. Place thinly sliced jalapeños vertically into filling and stack brisket chunk in front. Finely chop the chives. Sprinkle them on top. Garnish with additional Holy Voodoo. Serve and blow everyone’s mind!
