Smoked Deviled Eggs
Over Christmas, hubs got a smoking book that started us thinking outside the smoking box. One of the first “weird” things he smoked was eggs, which he used to make smoked deviled eggs. I forget what the holiday was – maybe New Year’s? – but they were a huge hit with my family. I think one of my aunts ate 4 before everyone even got there.
Since then we’ve made smoked deviled eggs a lot. They’re easy to transport, which makes them a fun appetizer to bring to a party. Deviled eggs are a nice way to round out a party spread, too. Pretty much everyone likes them. You can (and basically have to) make them ahead of time. And, leftovers are great the next day.
Also…have you ever chopped up leftovers to make egg salad? I did that with a couple of these smoked deviled eggs, and it was great. The filling is basically the same as what you put in egg salad, so it makes sense I guess.
We haven’t branched out much from the traditional deviled egg recipe. Restaurants make some really interesting ones like buffalo deviled eggs, BLT deviled eggs, even salmon roe deviled eggs. I think those would be so much fun to experiment with at home! But that classic deviled egg will always have a special place in my heart, even if we did add a twist to the norm by smoking them.
Today’s recipe picks up after your eggs are smoked, so check out that link for those directions.
- 6 eggs, hard boiled and smoked, yolks removed
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- salt and pepper, to taste
- paprika for garnish
- After the egg whites are smoked and cooled, assemble the deviled egg filling.
- Crush the egg yolks with a fork or an electric handheld mixer (for a smoother filling). Mix in the mayonnaise, Dijon, and salt until smooth.
- Fill eggs with the yolk mixture, and garnish with pepper and paprika. Store covered in the refrigerator.
Even though the paprika is a garnish, don't skip it because it's necessary to round out the flavors.
Do you prefer classic deviled eggs, smoked deviled eggs, or some interesting one like the restaurants make?