Blue Smoke Deviled Eggs Recipes

BLUE DEVILED EGGS

Steps:

• Place 6 eggs in a pot and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and simmer 10 minutes. Drain and run under cold water. Peel the eggs and halve lengthwise; scoop out the yolks. Put the whites in a bowl and toss with 1/2 cup hot sauce (such as Frank's) and 1/4 cup water; refrigerate 1 hour. Mash the yolks with 1/3 cup mayonnaise and 1/4 cup crumbled blue cheese; season with salt and pepper. Drain the whites, pat dry and fill with the yolk mixture. Top with more blue cheese, sliced celery and more hot sauce.

SMOKED DEVILED EGGS

Steps:

• Add wood chips to grill according to manufacturer's directions. Place eggs on grill rack. Grill, covered, over indirect medium heat until golden brown, 7-10 minutes. Cool slightly., Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in Miracle Whip, mustard, salt, pepper and paprika. Spoon or pipe into egg whites. If desired, top with additional paprika and chopped parsley. Refrigerate, covered, until serving.

BLUE SMOKE DEVILED EGGS

Steps:

• Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
• Reduce the heat, and simmer for exactly 9 minutes.
• Pour off most of the water and immediately run cold water over the eggs.
• Crack the eggshells, roll each egg between your palms and peel under running water.
• Cut a small sliver off both ends of each egg (so they'll sit without wobbling) and halve them crosswise, forming round cups.
• Remove the yolks, and mix with the mayonnaise through curry powder with a rubber spatula until smooth.
• Season to taste with salt and pepper.
• Mound the yolk mixture into the egg whites.
• (For fancier eggs, spoon the yolk mixture into a pastry bag with a star tip, and pipe the mixture into the egg whites to form rosettes).
• Refrigerate until served.

SMOKING DEVILED EGGS

Steps:

• 1. Hard boiled eggs- eggs very on time to cook. I boil my eggs 20-25mins. You can tell if eggs are ready by spinning them on a flat surface. If egg spin fast and easily then they are ready. If they spin slow and kinda wobbly then they need to cook more. When done pour out hot water and put luke warm water in and let them set for 15-20 before peeling. This will make it easier for the shell to come off and the yolks to separate from the whites. Crack egg in different spot lightly and then roll the egg on flat surface lightly. This will make most or all the shell to come off easy. ( I worked in a bakery when I was young and we had to make a lot of fresh potatoes salad) :)
• 2. Cut eggs in half long wise and take out yolk place in a bowl Mayonnaise, mustard, sugar, liquid smoke- mix well with yolks. If you want you can use beaters to make a more smooth and creamy filling. Note: Some liquid smoke brands are stronger, so just put a little at a time and taste it, add more if you like. Mayonnaise- you can add more if you like your filling creamier. Its up to you. Fill egg white with your filling.
• 3. Smoked paprika, ground red pepper, salt and peeper- mix well and lightly sprinkle on top of eggs. Note: ground red peeper is spicy so don't over do it, just a little pinch. Put eggs in the ice box for 30 mins or more before serve.

RED, WHITE AND BLUE DEVILED EGGS

Steps:

• Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
• Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.
• Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
• Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
• Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.