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: I used large eggs, simply because I think they are the best size for eating and smoking, no other reason really. I try to find ones that are not too fresh, as really fresh eggs don’t want to peel too well. For peel appeal, I add a bit of baking soda to the water when boiling, it seems to help. Otherwise, my basic go-to formula (again, from Reg’s original approach) is bringing eggs to a boil, then turn off heat and let simmer in water for 18 minutes. Run lots of cold water over and tap the large end of egg on side of the saucepan to let cold water in, creating that liquid barrier between the shell and the membrane. Seems to help me, hope it helps you too!
Variation #1 - Dizzy Deviled Eggs
3 Hard Boiled Eggs
1 teaspoon Dizzy Pig® Dizzy Dust
2 light tablespoons Mayo or Miracle Whip salad dressing
- For smoking, I 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 favourite wood, then cool.
- Slice in half, scoop out the yolks.
- To yolks add Dizzy Dust and mayo of choice.
- 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 one notch: Cook and smoke large eggs as per the ‘basic recipe’ (see Dizzy Devils Variation #1)
- 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.
For every 3 smoked eggs, as per the ‘basic recipe’
1 teaspoon of Dizzy Pig® Tsunami Spin seasoning
2 light tablespoons mayo or Miracle Whip salad dressing
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
- 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….
Variation #4 - Raging River, Grilled Pineapple and Ham Eggs
For every 3 smoked eggs:
1 teaspoon Dizzy Pig® Raging River
2 light tablespoon mayo or Miracle Whip style salad dressing
Grilled pineapple and grilled ham steak
- Smoke the eggs, remove yolks and mix with Raging River seasoning and mayo.
- 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.
For every 3 smoked eggs:
1 teaspoon Dizzy Pig® Pineapple Head seasoning
1/2 scallion diced fine
2 light tablespoons mayo or Miracle Whip style salad dressing
Grilled pineapple rings for base and garnish
Grilled ham steak for garnish/topping
- Smoke the eggs as per technique in Variation #1
- 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……
For every 3 smoked eggs
1 teaspoon Dizzy Pig® Cow Lick seasoning
light 2 tablespoons mayo or Miracle Whip salad dressing
- Blend the seasoning with the mayo/Miracle Whip
- Hard boil and smoke the eggs as per instructions as illustrated waaaay back in Variation #1
- 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. To that end, boiled and smoked the eggs as per usual (see Variation #1 for details), then did the following:
For every 3 eggs, mix yolks with 1 teaspoon Dizzy Pig® Mediterranean-ish seasoning
1 teaspoon or more fresh basil, cut in chiffonade
2 light tablespoons 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
- 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. Smoke eggs as per details in Variation #1
For every 3 smoked eggs:
Yolks of the 3 eggs
1 teaspoon of Dizzy Pig® Bombay Curry-ish
2 teaspoons (approx) summer/petit peas (fresh or previously frozen)
2 teaspoons (approx) plump raisins (Sultanas, for example)
2 tablespoons mayo or Miracle Whip style dressing
1 oz (approx) diced Bombay Curry-ish seasoned chicken (optional)
- 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. For these deviled eggs, I smoked them using the basic recipe, (see Dizzy Devils Variation #1 for the technique)
- 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.