About a decade or more ago, I [Mike Kerslake] was introduced to the idea of smoked deviled eggs by a friend of mine, Reg Pelletier. Since then, we’ve shared ideas and even wrote an article on the subject for a now-defunct bbq magazine. To me, nothing beats a smoked deviled egg on a summer buffet table. Here’s some ideas I’ve been working on to incorporate Dizzy Pig seasonings into the mix when making smoked deviled eggs.
First a few basics on the eggs:
There are nine variations presented in this recipe, each starting with cold-smoked eggs. The basic recipe is as follows:
- Set up the smoker (in my case, a BackWoods party unit) to cold smoke (i..e never over 100°F) and use wood that suits the final product (i.e. cherry for a fruitier finish, pecan for pork inclusive eggs etc).
- Hard boil the eggs.
- Peel the whole egg, but don’t cut them in half yet.
- Cold smoke for 1.5-2 hrs over favorite wood, then cool.
- Slice in half, scoop out the yolks.
Each Deviled Egg variation then picks up from there.
Variation #1: Dizzy Deviled Eggs
Ingredients
- 3 cold-smoked eggs
- 1 tsp Dizzy Pig® Dizzy Dust
- 2 light Tbsp Mayo or Miracle Whip salad dressing
Directions
- Add Dizzy Dust and mayo of choice to yolks.
- Either piped by pastry bag or simply scooped by teaspoon into the hollow of the smoked egg.
- Result: Easy peasy Dizzy Devil Smoked Eggs!
Variation #2: Firewalk Jerk Chicken n’ Egg
Same idea as the basic Dizzy Devil, but kicked up a notch.
Ingredients
- 3 cold-smoked eggs
- 1 tsp Dizzy Pig® Jamaican Firewalk
- 2 light Tbsp mayo or Miracle Whip salad dressing
- 1/2 stalk of scallion (green onion) white and green parts okay
- 1-2 oz grilled chicken, seasoned with Jamaican Firewalk seasoning and shredded
Directions
- Incorporate the ingredients together and set into hollow of smoked egg. If you have a pastry bag/tip that can incorporate the larger pieces, go for it, otherwise, just spoon in with a teaspoon.
- Garnish with light dusting of Jamaican Firewalk if so inclined for presentation purposes.
***Took these into work at the bistro and my friend/sous chef Justin Weber thought these were the cat’s arse; think you might too!
Variation #3: Tsunami Spun Ginger/Garlic n’ Shrimp Eggs
As you can see, getting a little more adventurous as the deviled egg cooks progress. This one was killer with the girls at work and it’s easy to pull together, so long as you have a jar of Tsunami Spin in the cupboard.
Ingredients
- 3 cold-smoked eggs
- 1 tsp of Dizzy Pig® Tsunami Spin seasoning
- 2 light Tbsp mayo or Miracle Whip salad dressing
- 1/4 tsp minced garlic
- 1/4 tsp minced ginger
Directions
- Mix together in a small bowl and either pipe or spoon into the hollow of the smoked egg.
- Around the edge of the filling, lay 2 small (71-90) cooked shrimp that have been either cooked with Tsunami Spin, or dust the whole exposed egg with Tsunami Spin and serve….***You could also chop fine, incorporate into the filling mixture and pipe/spoon in that way; I tend to prefer the chunkier presentation…YMMV (your mileage may vary).
Variation #4: Raging River, Grilled Pineapple and Ham Eggs
Ingredients
- 3 cold-smoked eggs
- 1 tsp Dizzy Pig® Raging River
- 2 light Tbsp mayo or Miracle Whip style salad dressing
- Grilled pineapple and grilled ham steak
Directions
- Mix Raging River seasoning and mayo into yolks.
- Smoke/grill the pineapple slices and ham steak, seasoning with additional Raging River if desired.
- Stuff/pipe seasoning-mayo blend into eggs and garnish with ham and pineapple, or if you like a less chunky presentation, dice the pineapple and ham and put right in the filling and pipe/spoon in that way; your recipe, your call….
Variation #5: Pineapple Head w/ Pineapple & Ham Eggs
Yeah, just a slight variation on the Raging River idea, but if truth be told, this one is the far superior of the two, IMO.
Ingredients
- 3 cold-smoked eggs
- 1 tsp Dizzy Pig® Pineapple Head seasoning
- 1/2 scallion diced fine
- 2 light Tbsp mayo or Miracle Whip style salad dressing
- Grilled pineapple rings for base and garnish
- Grilled ham steak for garnish/topping
Directions
- Remove yolks and mix with Pineapple Head and mayo
- Add in finely diced scallion
- Spoon/pipe into egg hollows
- Set eggs on cooled pineapple rings
- Garnish with pineapple bits and ham
***These tasted great when picking up the eggs and pineapple ring together and consuming that way….
Variation #6: Cow Lick Tomato Smoked Deviled Eggs
One might think doing a deviled egg with Cowlick would include beef, but we’ve always had feedback saying how awesome the seasoning is with fresh summer tomatoes, so……
Ingredients
- 3 cold-smoked eggs
- 1 tsp Dizzy Pig® Cow Lick seasoning
- light 2 Tbsp mayo or Miracle Whip salad dressing
- Tomato
Directions
- Blend the seasoning with the mayo/Miracle Whip
- Hollow out halves of ripe Roma style tomatoes in a size suited to the size of egg you are working with
- Slip cooled smoked egg into the tomato half such as to make a sleeve of tomato and egg. Pipe the Cow Lick/mayo mixture into the egg. Enjoy the best of all worlds; creamy deviled egg, Cow Lick and fresh summer tomato!
Variation #7: Caprese Salad Smoked Deviled Egg
One of the mainstays of a summer salad season is a nicely composed caprese salad: fresh mozzarella, fresh tomatoes, basil and some aged balsamic. For this variation, I tried incorporating those ingredients in a dish that brought deviled egg into the mix as well as the awesome Mediterranean-ish seasoning from DP.
Ingredients
- 3 cold-smoked eggs
- 1 tsp Dizzy Pig® Mediterranean-ish seasoning
- 1 tsp or more fresh basil, cut in chiffonade
- 2 light Tbsp mayo or Miracle Whip style dressing
- Bocconcinni balls (mozzarella cheese balls, brined in tumeric laced water for color)
- 3 hollowed out halves of Roma style tomatoes
Directions
- In hollowed out tomato, spoon and spread some of the yolk/spice/basil mixture.
- Lay the smoked egg in a comfortable nest inside the tomato hollow.
- Set a halved ball of bocconcini that you’ve brined in turmeric water (to give impression of a fresh yolk) in the hollow of the egg half.
- Season all with more Mediterranean-ish.
- Drizzle/dot entire dish with quality balsamic vinegar.
Variation #8: Curry-ish with Summer Pea, Raisin, and Chicken
The winner so far in feedback from co-workers at the bistro, this can be done either vegetarian or with diced Curry-ish seasoned chicken added.
Ingredients
- 3 cold-smoked eggs
- 1 tsp of Dizzy Pig® Bombay Curry-ish
- 2 tsp (approx) summer/petit peas (fresh or previously frozen)
- 2 tsp (approx) plump raisins (Sultanas, for example)
- 2 Tbsp mayo or Miracle Whip style dressing
- 1 oz (approx) diced Bombay Curry-ish seasoned chicken (optional)
Directions
- Combine and spoon to fill hollows in smoked egg halves
- Sprinkle with additional Bombay Curry-ish and serve
Variation #9: Red Eye Express & Coffee Molasses Duck Eggs
Hopefully you’ve had a chance to see, or even try, the coffee and molasses cured duck bacon recipe on the Dizzy Pig site.
Ingredients
- 3 cold-smoked eggs
- 1 tsp Dizzy Pig® Red Eye Express
- 2 light Tbsp of your fave mayo or Miracle Whip salad dressing
- Cured Duck Bacon (see recipe)
Directions
- Yolks pulled from egg, mixed with seasoning and mayo and either piped or spooned back into yolk hollow.
- In the meantime, fry up some of that coffee molasses cured duck bacon and when finished to temp, pat with paper towel, then lay on top of the eggs.
***Note, you could also chop fine, incorporate into the filling mixture and pipe/spoon in that way; I tend to prefer the chunkier presentation…YMMV.
