Cold Smoked Deviled Eggs

Category Sides Holiday Season July 4th Extras

Servings 12

Prep Time 30 minutes

Cook Time 10 minutes

Every family has their famous deviled egg recipe and the person in charge of making them. Send this recipe along to show them how they can step it up this time around! Cold smoked with the wood-fired flavor of all-natural BBQ pellets, this bite-sized delight is amplified with smoky flavor unlike anything you've ever tried before.

Pro Tip: We recommend uing a hardwood pellet blend like our Pecan or Oak Blend Pellets for a perfectly smoky flavor that's just right.

Author:
Pit Boss Kitchen

Ingredients

12 hard boiled eggs

1 cup Mayo

1 Tbsp Dijon Mustard

2 tbsp chives, thinly sliced

1/2 tsp Pit Boss GSP Rub

Zest from 1 lemon

Special Tools

Pit Boss Smoke Tube

Bowl

Piping bag

Directions

Fill and light a Pit Boss smoke tube with hardwood pellets and allow to burn for 10 minutes.

Peel and split each hard boiled egg in half and remove the yolks, carefully so as not to ruin the egg whites.

Mash each yolk into a mixing bowl, and add, mayo, mustard, chives, GSP, and lemon zest.

Mix the ingredients until mixture is smooth and uniform.

Place filling in a piping bag, then fill each egg white equally.

Place the finished eggs in a shallow pan or cookie sheet. Then, set the tray of eggs and smoke tube inside your grill—do not turn the grill on!

Allow the eggs to cold smoke for 5-10 minutes. The longer the eggs are exposed the cold smoke, the stronger they will taste. Note: cold smoking temperatures range from 60-80°F.