Easter - Smoked Deviled Eggs With Candied Bacon
- Thread starter Chris R.
- Start date
Chris R.
TVWBB Member
Boiled and Peeled the Eggs. Put on Smokefire on Smokeboost Mode for 1 hour. Could have easily let em go for a second hour if time allowed.
Mashed and Mixed the Yolks in a bowl with Mayo and Miracle whip at a 2 to 1 ratio favoring Mayo. Added Slap Yo Daddy All purpose Rub to taste, mixed in (then added a little more for good measure). You can add Horseradish if that's your thing but I'm not into it. Chives work too its all personal preference. I Keep mine simple.
Placed 5 strips of Apple wood Smoked Thick Cut bacon on a broiler pan (Pan Wrapped in Pink Butcher Paper) and Baked at 400.
After about 25 minutes Squeezed Mrs. Butterworth's ( I was out of real Maple Syrup) onto each slice and painted it around with a silicone brush. Continued balking for about 5 -8 minutes and repeated the Syrup application. Continued baking again. Final coat of Syrup and Sprinkled with Brown sugar. Baked for another 5 or so minutes. Removed, Cooled and Diced bacon to size needed.
Filled egg whites with Yolk Mixture ( Sandwich bag w/ corner cut off "Frosting" method).
Sprinkled Additional Slap Yo daddy Rub onto Eggs for Color.
Topped with bacon pieces and Hit the road for Aunt's house. They were quite well received and Good feedback.
Second time I've made them and they've been popular both times. I last did them on my WSM14 a couple Easters ago and just kept the bottom vents closed enough to smoke em Slow and Low for 1-2 hours as time allows. The rest is the same regardless of the pit used.
Have Fun!
Mashed and Mixed the Yolks in a bowl with Mayo and Miracle whip at a 2 to 1 ratio favoring Mayo. Added Slap Yo Daddy All purpose Rub to taste, mixed in (then added a little more for good measure). You can add Horseradish if that's your thing but I'm not into it. Chives work too its all personal preference. I Keep mine simple.
Placed 5 strips of Apple wood Smoked Thick Cut bacon on a broiler pan (Pan Wrapped in Pink Butcher Paper) and Baked at 400.
After about 25 minutes Squeezed Mrs. Butterworth's ( I was out of real Maple Syrup) onto each slice and painted it around with a silicone brush. Continued balking for about 5 -8 minutes and repeated the Syrup application. Continued baking again. Final coat of Syrup and Sprinkled with Brown sugar. Baked for another 5 or so minutes. Removed, Cooled and Diced bacon to size needed.
Filled egg whites with Yolk Mixture ( Sandwich bag w/ corner cut off "Frosting" method).
Sprinkled Additional Slap Yo daddy Rub onto Eggs for Color.
Topped with bacon pieces and Hit the road for Aunt's house. They were quite well received and Good feedback.
Second time I've made them and they've been popular both times. I last did them on my WSM14 a couple Easters ago and just kept the bottom vents closed enough to smoke em Slow and Low for 1-2 hours as time allows. The rest is the same regardless of the pit used.
Have Fun!
Robert Dilbert
TVWBB Fan
Dang, 1 hour? They didn't get rubbery? I put mine over a pan of ice, smokeboost, but only for 20-30mins until they get bronze. Steve Raichlen said to make sure they don't get rubbery but leaving them on for 2 long.
Chris R.
TVWBB Member
Love the Ice pan trick. Thank you. Good Question and point you make. I didn't notice anything rubbery about them and heard no comments from the family of eaters
Robert Dilbert
TVWBB Fan
Well then, I will try smoking mine longer and see how it turns out!Love the Ice pan trick. Thank you. Good Question and point you make. I didn't notice anything rubbery about them and heard no comments from the family of eaters
Here is the recipe I use. We top with thick cut, crumbled bacon, chives, and paprika. So delicious. I add extra siracha to mine:
Burning Love: How To Make Smoked Deviled Eggs - Food Republic
Barbecue Hall of Famer, writer and best-selling cookbook author Steven Raichlen has a new volume of recipes out that grilling enthusiasts won't want to miss. Burners of wood and utilizers of combustion
www.foodrepublic.com