You have heard of deviled smoke eggs, but what about Deviled Smoked Eggs? In this beautiful twist on the beloved potluck staple, hard boiled eggs have been smoked and garnished with an assortment of toppings. If you’d like to up the ante at your next potluck, picnic, or other casual get-together, then you are going to want to include this recipe for deviled smoked eggs on your repertoire. Even though you can make these eggs in advance of your next soiree, the recipe’s author notes that the eggs can be kept in the refrigerator for up to 3 days. You’ll see that this will immediately become one of your go-to potluck recipes!
Eggs may be late-comers into America’s barbecue repertory. But elsewhere on the world’s barbecue trail, smoked and grilled eggs are common currency. Cambodians grill cilantro- and – chili-stuffed eggs on bamboo skewers over charcoal braziers. The chef in the Auberge Shulamit at Rosh Pina, Israel, smokes eggs to make the most remarkable egg salad you will ever taste, served on, everything, grilled bread. Smoke takes the commonplace egg in gustatory directions you’ve never dreamed of. Hard-boiled egg? Okay. Smoked hard-boiled egg? Inspired.
These might be the most flavorful deviled eggs you’ll ever experience–thanks to an invigorating blast of wood smoke. For even more flavor, top them with bacon, brisket, or smoked seafood.
12 large eggs, preferably organic
Vegetable oil, for oiling the cable rack or grate
1/3 cup mayonnaise (preferably Hellmann’s or Best Foods), or to taste
1 tbsp Dijon mustard
1 teaspoon sriracha, Tabasco sauce, or other favourite hot sauce, or to taste
1 tsp Worcestershire sauce
Optional Toppings: sliced chives, spanish smoked paprika (pimentón), routine or grilled salmon caviar, fried bacon slivers, finely shredded smoked beef brisket or pulled pork