Food on the Hill: Smoked Deviled Eggs

“Food on the Hill” by Sue York

This week’s recipe:

Smoked Deviled Eggs

Photo by Sue York/ladailypost.com

ingredients

10 hard boiled eggs, peeled
Soaked wood chips
Charcoal grill
1/3 cup mayonnaise
¼ cup finally chopped onions
¼ cup cooked crumbled bacon
1 to 1 ½ tablespoons red Sriracha Rooster Sauce or to taste

directions

Photo by Sue York/ladailypost.com

Soak the wood chips in water for about ½ hour and then drain. I do this in a plastic bag, I just find it easier. Cook the charcoal in the grill until they get a light coat of gray. Move all of the briquettes to one side of the grill. You do not want to cook the eggs, just smoke them.

Photo by Sue York/ladailypost.com

After the hard boiled eggs have been peeled, place them on the grill on the side away from the heat and smoke them until you get the desired amount of smoke. You may have to put more soaked wood chips on the fire ½ thru smoking the eggs.

Photo by Sue York/ladailypost.com

I like to smoke mine about 35 minutes. Mine are just golden.

Photo by Sue York/ladailypost.com

Take them off the grill and slice them in half and scoop out the centers. Place the egg yolks in a mixing bowl. Mix in the onions, bacon and hot sauce. Mix until creamy. Refill the ½’s of the egg whites with the mixture and chill.

Photo by Sue York/ladailypost.com

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