Smoked Egg Dip 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.

SMOKY EGGPLANT DIP

Steps:

• Preheat the oven to 425 degrees F.
• Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
• Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.

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.

SMOKY EGGPLANT DIP WITH YOGURT AND MINT

Steps:

• Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
• With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
• Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.

SMOKED EGG DIP/SPREAD

Steps:

• In belender, combine all ingredients except for eggs.
• Blend well.
• Gradually drop cut eggs into mixture.
• Blend until smooth.
• You can use as a dip or sandwich spread!

SMOKED TROUT DIP WITH PICKLED VEGGIES AND QUAIL EGGS

Steps:

• Preheat a smoker to medium heat (per manufacturer's directions) and add the wood chips.
• For the trout dip: In a perforated half-200 or 2-inch deep pan, rub the fish with the oil and sprinkle with salt and pepper. Put the fish into the smoker and allow to smoke for about 15 minutes. Remove and let cool, then pick flesh into large pieces.
• Mix the smoked trout with the lemon juice, olive oil, sour cream, chives and dill. Season with salt and set aside.
• For the pickled veggies: Put the haricots, shallots and cauliflower florets in their own bowls. Heat the vinegar and sugar and a pinch of kosher salt in a small saucepan over medium heat until it comes to a boil. Stir, then pour over all the veggies individually until fully covered. Allow to cool completely to room temperature.
• Bring one quart water to a boil in a small saucepan. Drop the quail eggs into the water and simmer for 2 minutes. Put directly into an ice bath. Peel when cooled, then quarter into wedges and reserve.
• Rub the toasted bread with the garlic and sprinkle with the flaked sea salt. Drizzle with the finishing oil. Slice the bread into 1-inch-thick planks.
• Add the trout dip to a serving bowl and top with the pickled veggies and quail egg and garnish with the dill. Serve with the bread.

SMOKED EGG DIP

Steps:

• Combine all ingredients; blend until smooth with mixer.
• Refrigerate for 4 hours.
• Whip.
• Let stand for 30 minutes.
• Serve with your favorite crackers.

SMOKED FISH DIP

Steps:

• Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.

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.

IRRESISTIBLE SMOKED SALMON DIP

Steps:

• Blend cream cheese and butter together in a bowl using a mixer. Add salmon, Worcestershire sauce, dill, paprika, and liquid smoke; mix well. Stir in cream to desired consistency.