Smoked Eggs

Last week I posted a non-barbecue egg recipe. To continue with eggs, do you want to amaze your friends? Offer them a plate of smoked deviled eggs. When I fire up my smoker for a large item such as a chicken or brisket I often add several smaller items such as Chinese roast pork, tasso or hard-boiled eggs. However, if having a party, it is worth it to smoke some eggs to make a platter of smoked deviled eggs.

1/2 dozen eggs

Place the eggs in water, bring to a boil for 10 minutes. Remove from the heat and let the eggs stand in hot water for an additional 10 minutes. Place the eggs in cold water to cool. When cool enough to handle, peel the eggs and smoke them for 30 minutes with moderate to heavy wood smoke.

Cut the eggs in half lengthwise. Note the double yolk egg (pure accident).

2 tablespoons lite mayonnaise

1 teaspoon yellow (hot dog) mustard

Salt and pepper to taste

Tabasco-style hot sauce to taste

Remove the yolks to a bowl. Combine with the remaining ingredients, blend thoroughly and stuff the eggs.