Pellet Fan
Recipe Section => Sides => Topic started by: pmillen on January 15, 2018, 04:39:18 PM
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I started with Mike Hedrick's recipe. He's the Pit Crew Barbecue Chef and owner. I added a shot of Sriracha Sauce for slightly more heat. I'll list it as optional.
(https://kk2vsg.ch.files.1drv.com/y4mxOVX67QsuGASuQatSma34Os_Jpofmz1z1jc64hTXaPmsH31usJvTS2tuctU_fm0W5qQR7TXMJ1KRm4nZIovgphYDsUBbOuMo7R9jChFyII8P7265rhS2tyaVNRoD5YcwPKeCWphTUUkQY_AEdBzAnmkBkWU0rYFVDuxIGZ-eiGP5bhxIWVkWWwcxnI5Z3AQihq4jU5qbiKqxNG9oK13G7Q?width=256&height=158&cropmode=none)
Photo: Michael Hedrick
For a dozen eggs–
Ingredients
2 - tablespoons prepared mustard
4 - tablespoons mayonnaise
2 - tablespoons pickle relish
1 - tablespoon Sriracha hot sauce (optional)
2 - tablespoons of crisp bacon crumbles
2 - tablespoons of mixed Mexican cheese (nacho cheese)
2 - tablespoons jalapeño pepper—minced
A little salt
Fresh cracked pepper to taste
Directions
- Put eggs in cool water and boil for 3 minutes.
- Remove from heat and cover for 12 minutes.
- Cool them in ice water. The cooler they are, the easier they peel.
- Separate the yolks.
- Set the whites in a tray.
- Combine first 7 ingredients and blend into the yolks (if dry add more mayo).
- Add the last two ingredients.
- Load the whites and garnish with paprika.
I posted this because I want to know–
1. Does anyone smoke deviled eggs? How?
2. What are your favorite variations on this theme?
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Never thought of bacon or cheese in mine. Mine are extremely pedestrian...Yes to putting cooked, shelled eggs in pit with smoke. Only thing I really noticed was a color change, not sure any flavor enhancement...But has been so many years.
Would be another good test to try on test subjects at the American Royal.