Smoked Deviled Eggs
I made these for a Kentucky Derby get together. They disappeared so fast I barely had time to take a picture. Big hit!
Smoked Deviled Eggs
I made these for a Kentucky Derby get together. They disappeared so fast I barely had time to take a picture. Big hit!
Cooking Instructions
- 1
Hard boil all 18 eggs and peel them
- 2
Smoke (grill or cook) bacon. I smoked the bacon at 220 for 1.5 hours.
- 3
Smoke peeled hardboiled eggs for 30 minutes. Low temperature, cold smoke if possible
- 4
Place smoked eggs in an airtight container for 3+ hours and refrigerate. Overnight if possible.
- 5
Split smoked eggs down the middle and remove yolks. Place yolks in a food processor.
- 6
Chop smoked bacon in to smaller pieces saving 18 good sized pieces to top the deviled eggs.
- 7
Add smoked bacon, mayonnaise, mustard, bourbon, jalapeno, paprika, and black pepper to food processor.
- 8
Mix all ingredients in the food processor adding small amounts of milk until you get the desired creaminess.
- 9
Add the egg yolk mixture to a piping bag or zip lock bag with the corner cut off to pipe the mixture in to the smoked egg whites.
- 10
Add a larger piece of bacon to the top of the deviled egg and a dusting of paprika for garnish.
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