Smoked Deviled Eggs Food

SMOKED EGGS

Steps:

• Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
• Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
• Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

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.

SMOKED SALMON DEVILED EGGS

Steps:

• Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
• Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
• To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
• When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

SMOKED SALMON & DILL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; set whites aside. , In a small bowl, mash yolks. Add the remaining ingredients; mix well. Spoon into egg whites. Refrigerate until serving.

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.

SMOKED SALMON DEVILED EGGS

Steps:

• In a large pot, arrange eggs in a signle layer and add enough water to cover.
• Bring to boil over high heat, then cover and remove from the heat; let stand for 10 minutes.
• Drain then cover eggs with ice water.
• Let stand until cool to the touch.
• Peel eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving egg whites.
• Mash yolks add sourcream, salmon, and chives, season with salt and pepper. Spoon yolk mixture into egg white and dust with paprika.
• You may want to add more or less sourcream to get the yolk mixture to your desired consistancy.

SMOKED SALMON DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
• Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
• Carefully cover with plastic wrap and refrigerate until serving.

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.

SMOKED CHIPOTLE BACON DEVILED EGGS

Steps:

• Cut the cooked, peeled eggs in half.
• Gently remove yolks with a spoon.
• Add the yolks to a large bowl and set aside.
• Arrange the egg whites on a serving dish with the cut side up.
• Mash the yolks with the mayonnaise and the mustard until they are smooth and creamy..
• Mix in the chipotle, the bacon, and 1 tablespoon of the bacon fat.
• Taste and add more chipotle, salt, or mustard if needed. Be careful, the chipotle will get spicier as the eggs stand.
• Fill the hollows in the egg whites with the yolk mixture.
• Sprinkle with smoked paprika.
• Garnish with a piece of bacon and some chives
• Chill until serving.