Smoked Egg Dipspread Recipes

SMOKED EGGS

Steps:

• Preheat your smoker to 325 degrees F according to manufacturer's instructions.
• Place the eggs directly on the grates of your smoker. Close the lid of your smoker and smoke for 30 minutes at 325 degrees F.
• Remove the cooked eggs from the smoker and place into an ice bath immediately. Chill completely.
• Reduce heat on your smoker to 180 degrees F.
• Peel the eggs and return them to the grill. Smoke for 30-45 minutes depending on the amount of smoke flavor you want in your eggs.

SMOKED EGGS

Steps:

• Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
• Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
• Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

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.

SMOKY EGGPLANT DIP WITH YOGURT AND MINT

Steps:

• Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
• With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
• Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.

SMOKED SALMON SPREAD

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
• If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

SMOKED SCOTCH EGGS

Steps:

• Put the eggs in a medium saucepan and cover with cold water. Let rest for 15 minutes to warm them up before cooking. (This will help keep them from cracking.) Over high heat, bring the eggs to a boil, rolling them around in the pot frequently. When the water begins to boil, start timing and cook for 2 minutes, continuing to roll the eggs around in the pan. (This will keep the yolks in the center.) Remove the eggs from the boiling water quickly and submerge them in ice water to stop the cooking. When the eggs are cool, peel them and refrigerate.
• Put the pork in a medium bowl and add the salt, pepper, garlic powder, and cayenne. Mix well and then divide the sausage into six equal portions. On waxed paper, flatten out one of the portions to a 4-inch circle. Top with an egg and wrap the sausage all around the egg, stretching as needed and sealing it completely. Do this with all the eggs and then season them liberally with the rub. Put the eggs on a pan lined with wax paper and refrigerate for 1 hour.
• Prepare your cooker to cook indirectly at 235°F using medium pecan wood for smoke flavor.
• Place the eggs on a grill topper or directly on the cooking grate and cook for 1 hour and 15 minutes, or until golden brown and firm to the touch.
• Transfer the eggs to a plate and let cool. Cut them in halves or quarters and serve with barbecue sauce for dipping.

SMOKED EGG DIP

Steps:

• Combine all ingredients; blend until smooth with mixer.
• Refrigerate for 4 hours.
• Whip.
• Let stand for 30 minutes.
• Serve with your favorite crackers.

SMOKED EGG DIP/SPREAD

Steps:

• In belender, combine all ingredients except for eggs.
• Blend well.
• Gradually drop cut eggs into mixture.
• Blend until smooth.
• You can use as a dip or sandwich spread!