Brisket Deviled Eggs

Name: Brisket Deviled Eggs
Prep time: 15 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: Brisket Point Half; hard-cooked eggs; reduced-fat mayonnaise; mustard; water; garlic salt; jalapeno pepper; smoked paprika

Classic deviled egg flavors go rogue with leftover smoked beef brisket to kick it up a notch.

Cook Time: 25 Minutes

Servings: 6

Ingredients: 8

Cook Mode

Ingredients

1/2 cup cooked (Leftover) Smoked Beef Brisket, chopped, divided
6 hard-boiled eggs, peeled and halved
1/4 cup reduced-fat mayonnaise
1 tablespoon yellow mustard
1 teaspoon water
1/8 teaspoon garlic salt
1 jalapeno pepper, seeded and chopped
1/2 teaspoon smoked paprika

Preparation

Step 1

Reserve 2 tablespoons brisket; set aside.
Step 2

In a large mixing bowl, combine egg yolks, mayonnaise, mustard, water and garlic salt until smooth. Stir in remaining brisket and jalapeno.
Step 3

Divide mixture evenly and spoon into egg whites. Top with reserved brisket and sprinkle with paprika. Refrigerate, covered, until serving.

Cooking Tip: Mix it up! Use pickled red onion or pickle relish as a colorful garnish.

Nutrition Information

142 Calories

0 %*

3.2g SAT FAT

0 %DV**

10g PROTEIN

0 %DV

0.9 mg IRON

0 %DV

0.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 2 halves: 142 Calories; 94.5 Calories from fat; 10.5g Total Fat (3.2 g Saturated Fat; 0.2 g Trans Fat; 2 g Polyunsaturated Fat; 2.6 g Monounsaturated Fat;) 198 mg Cholesterol; 310 mg Sodium; 2 g Total Carbohydrate; 0.2 g Dietary Fiber; 1 g Total Sugars; 10 g Protein; 0.4 g Added Sugars; 28 mg Calcium; 0.9 mg Iron; 115 mg Potassium; 1.1 mcg Vitamin D; 0.3 mg Riboflavin; 1.4 mg NE Niacin; 0.1 mg Vitamin B₆; 0.6 mcg Vitamin B₁₂; 92 mg Phosphorus; 0.6 mg Zinc; 16.5 mcg Selenium; 148.6 mg Choline.

This recipe is an excellent source of Riboflavin, Vitamin B12, Selenium, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.