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. Preheat smoker to 175F/80C with indirect heat. We want to keep the heat low and the smoke high.  
    2. 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.
    3. Once cool, gently remove the shell and cut the egg in half. Scoop out the yolk into a seperate bowl and set whites aside.  
    4. Mix the egg yolks with the mustard, mayonnaise, vinegar and Cattle Call to taste. Set aside.  
    5. 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.
    6. 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.  
    7. Top with a dusting of Forager and serve!
    Serving Size:
    • 8
    Hot Tip:
    • 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!