Smoked Devilled Eggs
Taking devilled eggs up a notch with a couple of simple ingredients. If like me you grew up with devilled eggs being “curried” eggs then you need to try this little tweek and never have boring eggs again.
So with my new found fondness for smoked eggs, it was time to do something other than scoffing them with a bit of salt. Growing up I used to love eating stuffed eggs or devilled eggs, these were a staple finger food at most parties or gatherings. Typically it was just the addition of “Keens” curry powder and mayonnaise whipped together with the yolk and put back into the egg white, boring right !!
Boring does not need to be the normal any longer. By adding a step in the process and using some simple ingredients you will take your devilled eggs to a whole new place. If your house is anything like mine the smoked devilled eggs will not last very long.
Ingredients
- 10-12 hard-boiled eggs, peeled
- Kewpie Mayonnaise
(or your prefered type of mayonnaise) - Chipotle Sauce
- Salt
- Pepper
If you like things spicy add some hot sauce, I chose to add some Sabarac fermented habanero and apple hot sauce, this stuff is just amazing. An awesome hit of heat that sneaks up on you but has the flavour explosion of the fermented apple and habanero.
Method
Kamado Set Up
- Set for indirect, deflectors in the lowest position.
- Add some quality smoke wood chunks to your charcoal
Time and Temp
Looking for a stable temp of around 122C [250F]
As the eggs are cooked (hard boiled and peeled) we are only looking for around 20 minutes in the smoke.
Devilling the eggs
- Allow the eggs to cool in the fridge (covered)
- Once cooled slice the eggs in half, lengthways
- Gently scoop out the yolk into a mixing bowl
- Add the Mayonnaise and Chipotle sauce, approximately equal portions of each (to taste) to the yolks and mix well together. You are looking for a smooth paste consistency.
- Once you are happy with the flavour and consistency spoon (or pipe) the yolk mixture back into the whites
The chipotle sauce I used in this recipe added an amazing punch of flavour that totally went with the smokiness of the egg whites. There is not a lot that I would do differently with this recipe, the family loved them and I was able to turn up the heat with the Sabarac fermented sauce.
I have no doubt that I will be doing these again, if not every time I have the kamado fired up.
A “convenient” cook
I found that as I was prepping for another cook where I was aiming for a dome temp of around 177C [350F] that the timing worked out perfectly. As the kamado hit 108C [225F] I put the eggs on and allowed the temperature to rise in preparation for the next cook. (Joetisserie Chicken) By the time 20 mins had passed, the temp was just under 149C [300F] and the eggs looked and smelt amazing. The rising temperature from 108C [225F] to 149C [300F] did not appear to change the taste or texture of the finished product.
If you are a little prepared with your peeled hard boiled eggs you should be able to pop these onto the kamado while it is getting up to your desired temperature for a lot of different cooks, even if you need to slow the temperature rise a little, which actually helps with a more stable temperature (heat soak effect)
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