Memorial Day Premiere | Deviled Smoked Eggs Recipe
Bring the art and science of cooking with smoke and fire into everyone’s backyard.
Memorial Day is always a favorite holiday for barbecue lovers, since it marks the start of the outdoor grilling season. This Memorial Day weekend will be extra special with the new season of Project Smoke premiering on Public Television, giving many viewers their first glimpse of Yoder Smokers in action!
Yoder Smokers is excited to be a part of Project Smoke this season. One of our main goals is to bring the art and science of cooking with smoke and fire into everyone’s backyard – something we share with Project Smoke creator and host Steven Raichlen, who has made the study of barbecue his life’s work. His books have sold millions of copies and inspired home cooks all over the world to fire up their grills again. The latest, Project Smoke, is a comprehensive guide to smoking with step-by-step instructions from choosing the right cooker through experimenting with smoke flavor profiles. It also features 100 of the best recipes Steven has collected from both seasons of Project Smoke: everything from cocktails to dessert, and all the meaty goodness in-between!
If you’re looking for a crowd-pleasing side dish for your Memorial Day cookout, here’s a great twist on a potluck favorite – straight from page 36 of Project Smoke:
Steven Raichlen’s Deviled Smoked Eggs
Yield: Makes 24 halves Prep time: 20 minutes (plus egg smoking time)
These may be the most flavorful deviled eggs you will ever experience—thanks to an invigorating blast of wood smoke. For even more flavor, top them with bacon, brisket, or smoked seafood.
For the filling
12 Smoked Eggs
1/3 cup mayonnaise (pref. Hellmann’s or Best Foods), or to taste
1 tablespoon Dijon mustard
1 teaspoon sriracha, Tabasco sauce, or other favorite hot sauce, or to taste
1 teaspoon Worcestershire sauce
For the toppings (optional)
Spanish smoked paprika (pimentón)
Regular or smoked salmon caviar
Fried bacon slivers
Finely shredded smoked beef brisket (page 66) or pulled pork (page 88)
- Cut the eggs in half lengthwise. Cut a thin slice off the bottom of each half so it won’t wobble. Pop out the yolks and place them and the egg white trimmings in a food processor. (Alternatively, you can mash the yolk mixture with a fork.)
- Add the mayonnaise, mustard, sriracha, and Worcestershire sauce, and process to a thick puree. For a creamier filling, add more mayo.
- Spoon the mixture back into the egg white halves or pipe it in with a pastry bag or a resealable plastic bag with a lower corner clipped off. Top the eggs, if desired, with a sprinkling of chives and/or smoked paprika, or a dollop of salmon caviar, bacon, or shredded brisket or pork. Refrigerate in a covered container or loosely covered with plastic wrap until serving.