Devilishly Good Twist on an Old Fave

BBQfan1

In my continuing series on high cholesterol-inducing yummy treats, (see smoked olive recipe etc), here's a smokey twist on an old summertime favourite: Smoked Deviled Eggs! That's right; boil up the eggs as usual, cool, peel and then set on the Egg on top of some Pam sprayed foil. A small handful of your favourite smoking wood will, over the course of 20-30 mins at 200-220*, turn the eggs a nice golden hue and impart a subtle, but wonderful, smokey flavour. Take off, cool a bit, half the eggs, scoop out yolk and mix with whatever your momma's recipe tells you to. I came up with my own mix of mayo, Juan's 'Pain is Good' Batch 218 hot sauce, creole mustard and chopped shallot. Spoon filling back into the eggs and cool in the fridge. Just before serving, I sprinkled on a bit of hot smoked Hungarian paprika that I found at the local market. Voila, Deviled Eggs a la Egg! A neat twist on a summertime staple!
Qfan

WessB

BBQfan1,
Very interesting...thanks[p]Wess

Gretl

BBQfan1,
Sounds great! I'll try it. My signature devilled egg filling a whopping lot of horseradish added to the yolk, along with mayo, mustard, a little vinegar, and some sriracha sauce (are you there, N.B.?). Try it...your sinuses will thank you.
Cheers,
G.

Nature Boy

Gretl,
Rot here!
Sriracha is a must in any fridge. Another idea to try! Good one.
Beers!
NB

Bordello

Nature Boy,
Please educate me. (again?)
What is sriracha??????? Sounds dangerous.
Thanks,
New Bob