Most deviled eggs stop at the mixing bowl. Boil, peel, mix the yolks with mayo and mustard, done. This version starts differently: I smoke the eggs whole, right in the shell, for two hours at 225°F before I ever touch a peeler.

Smoking eggs in the shell might sound unusual, but it works. The shell is porous enough to let real smoke flavor into the egg while it's still cooking, so by the time you crack it open, the whites and yolks both carry a light, smoky depth you just can't get by smoking the filling alone.

Once the eggs have cooled completely, peel them, halve them, and pull the yolks. Mix those yolks with mayonnaise, Croix Valley Honey Dijon Barbecue 'n Brat Sauce, and finely diced cornichons, or pickle relish if that's what you've got. Mix by hand for a chunkier filling, or run it through a hand mixer if you want something smoother and easier to pipe.

Fill the whites, then finish each one with a sprinkle of Croix Valley Spicy Barbecue Booster. That last step matters more than it looks like it should. It adds a little heat and a little crunch right on top, and it's the difference between a good deviled egg and one people ask you about.