AppetizerSmokingFree to use

Smoked Deviled Eggs

Name: Smoked Deviled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 12 hard-boiled eggs, peeled and halved; 1/2 cup mayonnaise; 2 teaspoons Dijon mustard; 1 teaspoon white vinegar; 1/4 teaspoon salt; 1/2 teaspoon smoked paprika, plus more to garnish; 2 tablespoons chopped chives

Hard-boiled eggs briefly smoked for a gentle flavor, then filled with creamy mustard yolk filling.

Serves 12

Prep 15 min

Cook 30 min

Smoked Deviled Eggs — Photo: Michele Ursino, CC BY-SA 2.0, via Wikimedia Commons

Ingredients

12 hard-boiled eggs, peeled and halved
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
1/4 teaspoon salt
1/2 teaspoon smoked paprika, plus more to garnish
2 tablespoons chopped chives

Steps

Step 1. Heat the smoker to 180°F. Smoke the egg whites, cut side up, on a rack for 30 minutes.
Step 2. Mash the yolks with the mayonnaise, mustard, vinegar, salt, and paprika until smooth.
Step 3. Spoon or pipe the filling into the whites.
Step 4. Top with paprika and chives. Chill until serving.

Where this recipe comes from

Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.