From Matt Johnston

Smokey Southern Deviled Eggs

30 minutes  |  Makes 2 Dozen

I happen to love eating deviled eggs. I will admit, there are other members of the family who always seem to be the ones who bring them to the party, and I never end up making them myself. But—with the Smokey Southern spice rub in your Very Merry Martin holiday box, you’ll find that you, too, can be the one who is known for deviled eggs with a kick.

How To Make It:

• Start with a dozen hard boiled eggs. (A great method for getting easy-to-peel, perfect eggs is using an Instant Pot. Add one cup of water to the pot and insert the rack for up to 12 eggs to sit on. Cook on the high pressure manual setting for 6 minutes and do a quick release. As normal, follow by putting the eggs in an ice bath
• Cut each egg in half lengthwise. Remove the yolks and place in a medium bowl
• Add the mayonnaise, mustard, and sweet relish. Mash with fork and mix well (until smooth)
• Season to taste with Smokey Southern and hot sauce
• Either spoon the filling into the hollows of the egg whites, or get fancy and transfer the yolk mixture to a pastry or zip top plastic bag with a cut 1/2-inch opening and squeeze the yolk mixture into the egg whites
• Sprinkle the filling with a little more Smokey Southern, and serve