Smoked Deviled Eggs
Description: Growing up in Texas, deviled eggs were a staple for our family holiday gatherings and backyard BBQ's. Soft, succulent and savoury, these little nuggets of goodness are aways a crowd pleaser but we decided to take them to the next level with some added smoke!
- 1 dozen farm fresh eggs
- 6 tbsp mayonnaise
- 2 tsp Dijion mustard
- 2 tsp apple cider vinegar
- The Feedlot Forager
- The Feedlot Cattle Call
- Preheat smoker to 175F/80C with indirect heat. We want to keep the heat low and the smoke high.
- While the smoker is pre-heating, use your preferred method to create a hard boiled egg. We steam them for 11 minutes. Once cooked, transfer to an ice bath to stop the cooking process.
- Once cool, gently remove the shell and cut the egg in half. Scoop out the yolk into a seperate bowl and set whites aside.
- Mix the egg yolks with the mustard, mayonnaise, vinegar and Cattle Call to taste. Set aside.
- Place the egg whites on a mesh cooling rack or cookie sheet and place in smoker. Smoke the egg whites until they take on a light bronze colour. Typically 20 minutes. Make sure the egg whites don't turn 'rubbery' in texture. Pull egg whites and let cool for 10-15 minutes.
- Take the egg yolk mixture and scoop into a medium size plastic sandwich bag. Cut the tip of the bag creating a small hole. Pipe the mixture into the half of the whites until generously full.
- Top with a dusting of Forager and serve!
- Don't be shy to dress these up a bit! Deviled Eggs can be made a number of ways and are very forgiving. As you can see, we added a slice of pickled jalapeño and a small piece of streaky bacon. The blend of the sweet dusting of Forager, the vinegar spice of the jalapeño and the salty crunch of the bacon is a killer combo!