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Del....!!!!!!!!!!!!!!!!!!

 

 

12 large eggs

For the filling:

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon sriracha, Tabasco sauce, or other favorite hot sauce, or to taste

1/2 teaspoon horseradish, prepared

Sea salt and freshly ground black pepper to taste

 

Optional toppings:

Chopped chives

Pimentón (smoked paprika)

Regular or smoked salmon caviar

Smoked salmon

Shredded barbecued brisket, bacon crumbles, or pulled pork

 

Step 1: Hard-cook the eggs. Place in a large saucepan with cold water to cover by 3 inches. Bring to a boil over high heat, then reduce the heat to a simmer and cook the eggs for 11 minutes (a few minutes longer if you live at a high altitude). Fill the pan with cold water, then shell the eggs. (It’s easier to shell the eggs when still warm.) Return to the cold water to cool, then drain well and blot dry. The eggs can be boiled up to 48 hours ahead.

Step 2: Set up your smoker following the manufacturer’s directions. Add the wood as specified by the manufacturer.

Step 3: Smoke the eggs until bronzed with smoke, 20 to 30 minutes when hot smoking, 1 hour when cold smoking. Let cool to room temperature.

Step 4: Cut a thin slice off each end of each egg (this helps the halves stand upright). Cut the eggs in half widthwise through their equators. Pop out the yolks and place them in a food processor with the white scraps. (Alternatively, you can mash the yolk mixture with a fork.)

Step 5: Add the mayonnaise, mustard, Worcestershire sauce, and sriracha and puree to a thick paste. Spoon this mixture back into the egg white halves. Sprinkle the tops with chives and/or smoked paprika. Or top with salmon caviar or shredded brisket, bacon, or pork. Chill until serving.

 

 

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I did a dollar's worth, 18 eggs.  Mixed the goop, put in ziploc to squirt in tomorrow.   Got the smoked paprika and ground chipotle to sprinkle over them.....  They were cold smoked for an hour and a half with the tube thingy and I think hickory pellets.    It's funny, they don't get much color on them cold smoking. 

 

Got the three pies, Large Tart (half sheet pan size) veggies and dip, and deviled eggs for the festivities.   Brother brings Champagne among other stuff.   It will be a good time.  

On the road in the morning......

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The previous batch tasted good.  It is just peculiar after seeing all the ones that are really brown on here, and mine are barely beige.  But they were still cold when I took them out...

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1 hour ago, delcecchi said:

I had right much smoke from that tube smoker thing with the pellets. 

 

I did consider adding some charcoal to warm things but decided not to.  The eggs didn't need any more cooking, they were done just right.  

;)

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old pic. mmmmm!  might do a batch today when the grandkids get here. they love them. 

301094_2336175765995_3774597_n.jpg

302184_2336176446012_5135747_n.jpg

 

 

my favorite for deviled is pretty plain. Miracle whip, a little cajon powder and  some sweet red pepper diced up. then paprika on top. 

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