Devilled Smoked Eggs Recipe
Devilled eggs are a classic. This is a great twist to the classic that adds lots of flavour to this already delicious dish.
Ingredients
- 1 pinch Salt & pepper
- 1 tsp Paprika
- 1 pinch Minced parsley or your favourite fresh herb
- 2 teaspoons yellow mustard
- 2 - 2 1/2 tablespoons mayonnaise
- 6 whole large eggs
Equipment
- 1 bowl ice water
- 1 Dinner fork
- 1 medium Medium saucepan & lid
- 1 Mixing bowl
- 1 Sealable plastic bag
- 1 Sharp knife
- 1 Spatula
Instructions
- Set up your smoker as per your instruction manual and preheat to 320°F.
- Place eggs in the smoker and smoke for 10 – 15 minutes, then rotate and smoke for another 15 minutes
- Once the eggs are cool, peel and remove the yolk
- Transfer yolks into a bowl and the whites on a platter with the cut side facing up.
- Mash your yolks with a fork until completely crumbled.
- Mix in 2 tablespoons of the mayonnaise and mustard into the crumbled yolks. Mix and mash until you are left with a smooth paste. If the mixture feels too stiff add more mayonnaise and mix one teaspoon at a time until you are happy with the texture.
- Season with salt and pepper to taste.
- Using a spatula scoop the mixture into a piping bag (or plastic bag). Use a 1/2 inch round tip (or cut bag to a 1/2 inch tip in the bottom corner)
- Pipe the mixture into the cup section of each egg white. You want to place enough in each cup to be left with a little mound bulging out.
- Sprinkle with a good dusting a paprika, and fresh herbs. I also like to re-season with salt & Pepper.