Smoky Deviled Eggs Recipes

SMOKED DEVILED EGGS

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.

SMOKY GRILLED DEVILED EGGS

Steps:

• Prepare a grill for medium-high heat.
• Slice each hard-boiled egg in half lengthwise. Scoop the egg yolks into a medium bowl and mash with a fork. Add the mayonnaise, mustard, adobo sauce and paprika and stir together until completely combined; season with salt and pepper. Transfer the mixture to a piping bag and refrigerate until ready to use.
• Lightly brush the egg whites on the cut sides with mayonnaise. Put the eggs cut-side down in a grill basket; close and secure the basket. Place the basket directly over the hot coals and cook until grill marks appear on the egg whites, 30 seconds to a minute. Transfer the whites to a serving plate and refrigerate until ready to serve.
• When ready to serve, pipe some of the yolk mixture into each egg white and dust with a little paprika.

SMOKY DEVILED EGGS

Steps:

• Peel eggs; cut lengthwise in half. Slip out yolks into medium bowl; set egg whites aside. Mash yolks with fork until smooth; stir in mayonnaise, 1 tablespoon of the onion, the mustard, lemon juice, salt, pepper and paprika.
• Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with bacon, olives and remaining 1 tablespoon onion. Serve immediately, or cover and refrigerate up to 24 hours.

SMOKY RED DEVIL EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
• Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
• Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.
• Spoon yolk mixture into whites and dust with paprika.

SMOKED SALMON DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
• Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
• Carefully cover with plastic wrap and refrigerate until serving.

SMOKY RED DEVIL EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
• Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
• Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.
• Spoon yolk mixture into whites and dust with paprika.