Blue Smoke Deviled Eggs Food

SMOKED DEVILED EGGS

Steps:

• Add wood chips to grill according to manufacturer's directions. Place eggs on grill rack. Grill, covered, over indirect medium heat until golden brown, 7-10 minutes. Cool slightly., Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in Miracle Whip, mustard, salt, pepper and paprika. Spoon or pipe into egg whites. If desired, top with additional paprika and chopped parsley. Refrigerate, covered, until serving.

BLUE DEVILED EGGS

Steps:

• Place 6 eggs in a pot and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and simmer 10 minutes. Drain and run under cold water. Peel the eggs and halve lengthwise; scoop out the yolks. Put the whites in a bowl and toss with 1/2 cup hot sauce (such as Frank's) and 1/4 cup water; refrigerate 1 hour. Mash the yolks with 1/3 cup mayonnaise and 1/4 cup crumbled blue cheese; season with salt and pepper. Drain the whites, pat dry and fill with the yolk mixture. Top with more blue cheese, sliced celery and more hot sauce.

SMOKY GRILLED DEVILED EGGS

Steps:

• Prepare a grill for medium-high heat.
• Slice each hard-boiled egg in half lengthwise. Scoop the egg yolks into a medium bowl and mash with a fork. Add the mayonnaise, mustard, adobo sauce and paprika and stir together until completely combined; season with salt and pepper. Transfer the mixture to a piping bag and refrigerate until ready to use.
• Lightly brush the egg whites on the cut sides with mayonnaise. Put the eggs cut-side down in a grill basket; close and secure the basket. Place the basket directly over the hot coals and cook until grill marks appear on the egg whites, 30 seconds to a minute. Transfer the whites to a serving plate and refrigerate until ready to serve.
• When ready to serve, pipe some of the yolk mixture into each egg white and dust with a little paprika.

BLUE SMOKE DEVILED EGGS

Steps:

• Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
• Reduce the heat, and simmer for exactly 9 minutes.
• Pour off most of the water and immediately run cold water over the eggs.
• Crack the eggshells, roll each egg between your palms and peel under running water.
• Cut a small sliver off both ends of each egg (so they'll sit without wobbling) and halve them crosswise, forming round cups.
• Remove the yolks, and mix with the mayonnaise through curry powder with a rubber spatula until smooth.
• Season to taste with salt and pepper.
• Mound the yolk mixture into the egg whites.
• (For fancier eggs, spoon the yolk mixture into a pastry bag with a star tip, and pipe the mixture into the egg whites to form rosettes).
• Refrigerate until served.

RED, WHITE AND BLUE DEVILED EGGS

Steps:

• Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
• Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.
• Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
• Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
• Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.

ROBEY'S BLUE CRAB DEVILED EGGS

Steps:

• Place eggs in a saucepan with enough water to cover. Bring water to a boil and remove saucepan from heat. Let eggs stand in hot water for 15 minutes. Drain, cool, and peel.
• Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix with mayonnaise, paprika, mustard powder, and Old Bay seasoning. Fold in the crabmeat. Spoon the mixture evenly into the hollowed egg white halves. Chill at least 1 hour before serving.