Devilish Smoked Eggs Recipe
¼ Cup mayonnaise
1 Tsp Dijon mustard
½ Tsp horseradish
1 Tbsp your favourite BBQ sauce
½ Tsp hot sauce
Salt & pepper
Place eggs into a pot of water and bring to a boil.
Reduce heat to a simmer and cook for 5 minutes.
Remove eggs and peel once cool.
Place eggs directly on rack of smoker that has been preheated to 200°F and smoke for 25-30 minutes with hickory bisquettes.
Remove eggs from smoker and cut in half lengthwise and remove yolk from all eggs.
Combine remaining ingredients with yolks, blending with a fork.
Scoop or pipe the filling back into the whites.
Place in fridge for 3 hours or overnight.
Garnish with paprika or sliced green onions.
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now