This is a summary of a recipe for smoked deviled eggs that appeared in the Spring 2003 issue of "The BBQer" magazine.
The article featured Reg Pelletier preparing a variety of cold smoked appetizers, one of which was deviled eggs.
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Prepare and peel a dozen hard boiled eggs. Roll only two eggs in your favorite barbecue rub. Cold smoke all dozen eggs at 70-90*F for two hours.
Cut the 10 unrubbed eggs in half lengthwise and remove the yolks to a mixing bowl. Chop the two rubbed eggs and add to the 10 yolks. Mix in mayo to the desired consistency, and sprinkle in some additional rub, to taste--or wait to sprinkle rub onto the finished eggs.
Spoon or pipe the egg mixture back into the egg halves. Refrigerate until ready to serve.
The article featured Reg Pelletier preparing a variety of cold smoked appetizers, one of which was deviled eggs.
-------------
Prepare and peel a dozen hard boiled eggs. Roll only two eggs in your favorite barbecue rub. Cold smoke all dozen eggs at 70-90*F for two hours.
Cut the 10 unrubbed eggs in half lengthwise and remove the yolks to a mixing bowl. Chop the two rubbed eggs and add to the 10 yolks. Mix in mayo to the desired consistency, and sprinkle in some additional rub, to taste--or wait to sprinkle rub onto the finished eggs.
Spoon or pipe the egg mixture back into the egg halves. Refrigerate until ready to serve.