Smoked Devilled Eggs Recipe

Ingredients

Eggs

12 large eggs
handful apple and alder blend wood chips

Devilled Egg Mixture

12 egg yolks
⅓ cup mayonnaise
1 tablespoon old-fashioned mustard
2 teaspoons chopped fresh dill
½ teaspoon garlic powder
a few dashes of Louisiana-style hot sauce

Topping

¼ cup crumbled bacon
2 tablespoons barbecue rub
handful apple and alder blend wood chips

Preparation

1. Place eggs in a large saucepan. Cover completely with cold water and bring to a boil. As soon as the water starts to boil, turn off the heat. Cover the saucepan and let rest for 15 minutes.
2. Transfer eggs to a bowl filled with ice cold water to cool down completely, about 20 minutes.
3. Preheat your smoker for cold smoking. Place three lit briquettes in the centre of your firebox and adjust the vents to 10% open.
4. Lightly crackle the shell all around each egg and peel with your hands.
   HOT TIP – Hold eggs under running water for easier shell removal.
5. Toss a handful of wood chips onto the hot coals for smoking.
6. Place eggs in smoker. Cold smoke for 1 hour, keeping the temperature below 40°C.
   HOT TIP – The eggs are finished smoking when they turn a light brown colour.
7. Remove eggs from the smoker and slice in half lengthwise. Using a spoon, gently remove the yolk from each egg. Place all yolks in a large bowl.
8. Combine the cooked egg yolks with mayonnaise, mustard, dill, garlic powder and a few dashes of hot sauce. Stir until creamy.
9. Scoop about 2 tablespoons of devilled egg mixture into each egg half. Top with crumbled bacon and sprinkle with your favourite barbecue rub.