Memorial Day Weekend is the unofficial start of summer and of grilling season. If you’re like us, you’ve been grilling for months already, even if it meant shoveling a path to the grill, equipped with your parka and oven mits for gloves! But now that the weather is in our favor for grilling the goods, we’ve got a recipe for smoked deviled eggs that’ll become the impressive start to any BBQ meal.
Here’s the recipe for Colorado Smoked Deviled Eggs
Colorado Smoked Deviled Eggs Recipe
Recipe by Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert,
provided by the Colorado Department of Agriculture
Ingredients:
1 dozen eggs, extra large, washed
4 TBS mayonnaise, heavy duty
1 tsp apple cider vinegar
1.5 tsp yellow mustard
1 tsp Oink Rub
1 TBS High Altitude BBQ Sauce
1 TBS roasted green chiles, minced
For Garnish:
BBQ pulled pork chopped fine, as needed
Coleslaw, shredded, as needed
BBQ sauce mixed in coleslaw, to taste
Directions:
Prep Eggs:
Place 3 cups of water in a large saucepan and bring to a boil.
Slowly add the eggs and return to a boil.
Adjust water if needed to ensure eggs are covered.
When the water boils start the timer and boil for 12 minutes.
Remove from the heat and place into a deep ice bath. Chill in ice bath for 5-7 minutes.
Peel eggs and place on a plate and store in the fridge until time to smoke.
Cooking directions:
Hard boil the eggs as shown above.
Preheat your grill to smoke setting – 180 degrees. (Chef Jason recommends Traeger or Pellet Grill)
Place the chilled WHOLE hard-boiled eggs into the grill on the top shelf.
Close the lid and smoke for 30-45 minutes depending on desired smoke level. Chef’s Note – “I find smoking over 45 minutes will result in a tough rubbery outer egg and makes the egg less desirable.”
Once the eggs are smoked, place on a plate, cover with plastic wrap and into the fridge to chill for one hour. NOTE, its normal for the eggs to have a yellow color to them after being smoked.
Once fully chilled, remove eggs and gently slice in half lengthwise. Pop out the yolks into as smaller bowl and arrange the egg white halves onto a plate. Cover and chill the whites until time to fill.
What else is In Good Taste? This recipe for a chill margarita.
To make the egg yolk filling:
Using the yolks in the bowl, take a fork and mash them into fine crumbles. Then, add the following:
Mayo, vinegar, mustard, Oink Rub, High Altitude BBQ Sauce, and Green Chile. Using the yolks in the bowl, take a fork and mash them into fine crumbles. Mix those ingredients well using a rubber spatula.
Place the mixture into a large Ziploc bag and place in the fridge to chill for 30 minutes minimum.
Prepare the garnish as follows:
Mix the slaw and bbq sauce.
Mince the pulled pork.
Assemble the egg as follows:
Trim the tip of the pastry bag and discard.
Slowly fill the egg white halves until all the mixture has been evenly divided between them all.
With a wet spoon, lightly tamp the peaks of the yolk mixture down.
Top with the (chilled) minced pulled pork.
Top with the (chilled) low country slaw.
Serve Chilled.
For a fun final garnish, dust with Oink Rub.
What else is In Good Taste? Lavender Honey Popsicles.
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