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Bytes • Bourbon • BBQ
Three smoked deviled eggs garnished with jalapeño slices and paprika in a triangular dish — Bytes Bourbon BBQ Spicy Payload.

Spicy Payload

When your deviled eggs deliver a payload of heat and flavor.

🚀 Deploy Flavor

These smoked deviled eggs are precision-engineered for maximum impact. Each bite deploys a creamy yolk core loaded with smoky depth, followed by a jalapeño strike that lands right on target. No firewall can stop this flavor attack — this is BBQ at the intersection of culinary art and cyber logic.

Ingredients

  • 12 hard-boiled eggs, peeled
  • 1/3 cup mayo + 1 tbsp Dijon
  • 1 tsp apple cider vinegar
  • 1 tsp Cajun seasoning (Tony Chachere's More Spice)
  • 1–2 tbsp finely diced pickled jalapeño (fresh slices for garnish)
  • Apple or cherry wood smoke

Method

  1. Hard-boil 12 eggs, then chill and peel.
  2. Pat eggs completely dry to prevent surface bubbling.
  3. Smoke whole peeled eggs at 160–180°F for 15–30 minutes for a light kiss of smoke; cool slightly.
  4. Halve eggs lengthwise and remove yolks.
  5. Mash yolks with mayo, Dijon, vinegar, and Cajun seasoning until smooth. Season to taste.
  6. Fold in diced jalapeño. Pipe or spoon filling back into whites.
  7. Garnish with jalapeño slices and a dusting of paprika. Serve chilled or at room temperature.

Author: Brian S. Chaplow

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