Chef notes
This recipe looks unassuming but is packed full of flavor. It is great for parties — once your guests have had smoked eggs, they will never want to go back to regular deviled eggs.
Technique tip: Eggs will take on a golden yellow color when they are ready on the grill. Hickory wood gives the best woodfired flavor for smoked eggs. If you use an oven and want to kick up the woodfired flavor, then use a smoking gun to add smoke to the finished eggs.
Swap option: Substitute crumbled bacon for sausage, shrimp, caviar or jackfruit.
Ingredients
- 6 hard-boiled eggs
- 1 cup mayonnaise
- 3 strips bacon, crumbled
- 1 chorizo sausage, sliced into rounds and blackened
- 1/4 cup pico de gallo
- cilantro sprigs, to garnish (optional)
- 1/2 cup mayonnaise
- 1/4 cup chopped cilantro
- 2 tablespoon lime juice
- 1/2 teaspoon salt
Preparation
For the eggs:
1.Preheat a smoker or oven to 225 F.
2.Peel hard-boiled eggs, slice lengthwise and place on a smoker or in oven for 30 minutes (if using an oven, add a small pan of water with 1 teaspoon liquid smoke mixed in it and place under the eggs).
3.Remove eggs and place yolks into a blender or food processor.
4.Blend egg yolks and mayonnaise together until smooth.
5.Using a small spoon or icing bag, spread or pipe the egg yolk mixture back into the halved eggs.
For the Dolphin Sauce:
Combine mayonnaise, cilantro, lime juice and salt in a blender until smooth.
To serve:
Place a dollop of Dolphin Sauce under each egg. Top eggs with crumbled bacon, chorizo, pico de gallo and cilantro.
