Blue Smoke Deviled Eggs Recipes

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SMOKED DEVILED EGGS



Smoked Deviled Eggs image

??Give all those leftover Easter eggs a flavor upgrade. Grilling these smoked deviled eggs gives them a distinctive taste that will have everyone talking. -Catherine Woods, Lexington, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 8

1/2 cup soaked hickory wood chips
12 hard-cooked large eggs, peeled
1/2 cup Miracle Whip
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 52 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 91mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

BLUE SMOKE DEVILED EGGS



Blue Smoke Deviled Eggs image

From the Blue Smoke restaurant on E. 27th Street in New York City. When I make them I actually just cut them in half lengthwise rather than the way described here.

Provided by echo echo

Categories     Lunch/Snacks

Time 19m

Yield 12 serving(s)

Number Of Ingredients 8

12 large eggs
2/3 cup mayonnaise
1 1/2 teaspoons tarragon-infused champagne vinegar
3/4 teaspoon dry mustard
2 1/2 teaspoons Dijon mustard
1/3 teaspoon cayenne
1/2 teaspoon curry powder
salt and pepper

Steps:

  • Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
  • Reduce the heat, and simmer for exactly 9 minutes.
  • Pour off most of the water and immediately run cold water over the eggs.
  • Crack the eggshells, roll each egg between your palms and peel under running water.
  • Cut a small sliver off both ends of each egg (so they'll sit without wobbling) and halve them crosswise, forming round cups.
  • Remove the yolks, and mix with the mayonnaise through curry powder with a rubber spatula until smooth.
  • Season to taste with salt and pepper.
  • Mound the yolk mixture into the egg whites.
  • (For fancier eggs, spoon the yolk mixture into a pastry bag with a star tip, and pipe the mixture into the egg whites to form rosettes).
  • Refrigerate until served.

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