Cold Smoked Deviled Eggs

It raises one of the favorite appetizers of America by mastering this recipe of devilized eggs with cold smoke techniques.

What is cold smoke?

Most of the time when smoke foods, carbone, wood or wooden balls, which creates heat and smoking both for cooking and for flavoring foods.

Cold smoke is a process in which you create smoke without heat. It is a really useful method for foods that are not able to manage heat such as cheeses and hard -boiled eggs.

Three ways for cold smoke

With Smoking gunAdd wood chips to the gun and turn on the chips. Then a fan explodes smoking through a tube and heads the tube towards the drink or food. This is really popular for smoked cocktails or dishes where you just want a few seconds of smoke.

A pellet tube It is a round metal tube that is filled with wooden pellets or wooden chips. Put it in a cold grill, turn on the pellets and close the lid. While the pellets burn, the smoke fills the grill adding smoky flavor to any food you put in the grill.

Both Ninja Flexflame AND Ninja Woodfire Grill have cold smoke features. With these grids, add wooden pellets to the hopper and activate the function of cold smoke without turning on the fire. When you put your food the smoker, the smoke blows inside, flavoring the food without cooking it.

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Ingredients

• Large eggs: Use eggs that you buy fresh from the grocery store. They peel more easily than those who have been to your refrigerator for a while.
• Mayonnaise
• Mustard: I like the yellow mustard for the devilized eggs, but you can also use fasting mustard or mustard with honey.
• Kosher salt
• Smoked paprika

Substitutions: This recipe makes 12 deviled egg halves. Double or triple it to make more. 

See the complete recipe card above for portions and a complete list of ingredients.

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Prepare cold smoke

For the Ninja FlexflameAdd wooden pellets to the hopper. Keep the grid off. Press the Wood Fire Fire button twice. This will cause the ignition of pellets. Let them burn for 10-15 minutes.

For the Ninja Woodfire GrillAdd wooden pellets to the hopper. Set the function on smoker. Adjust the temperature down until you say CD. Set the time for 30 minutes.

If you use a pellet tubeFill it with pellets or wooden chips. Turn on with a lighter or a torch. Put it on the grill and close the lid.

This recipe can be followed with any other pellet grid that has a cold smoke setting. Follow the grid instructions.

The woods of Hickory, Pecan and Cherry are good options for this recipe.

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How to smoke devoted eggs

1. Step one: Put the eggs in a sauce pot. Cover with water. Place on the top of the stove over high heat. Bring to a boil. Once boiling, turn off the heat, cover and leave steep for 10 minutes.

2. Step two: After 10 minutes, pour the water and rinse the eggs under cold water until they are fresh enough to handle. Gently bang the egg against the sink to break the shell and remove it. Rinse under cold water.

3. Third step: Cut the boiled eggs in half and place on a pan with the egg yolks facing upwards. Place on the cold grills. Close the lid and smoke for 10-15 minutes.

PRO TIP: The eggs will have plenty of smoke flavor in as little as 10 minutes. If you like them smokier, let them continue to smoke for another 5 minutes. 

4. Passage Quattro: In a small bowl, add the mayonnaise and mustard. Once the eggs are smoked, remove the yolks and add them to the bowl. Mash with a fork and season with a pinch of salt to taste.

5. Step five: Place the mixture of yolk in a bag of pipes with a star tip. Pipe the mixture of yolk in the egg whites. Add a splash light of smoked paprika to the top for the color.

PRO TIP: If you don't have a piping bag, just place the filling into a plastic baggie. Cut off one corner and pipe the filling through the hole. 

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How to serve smoked deviled eggs

Cold smoky slopes are a fantastic aperitif for any party. I love preparing them for Easter, but they are also fantastic for the barbecue and the porteling parties.

If you are going to a potluck, bring a lot of these. They will be the discourse of the party.

For an added touch, garnish the smoked eggs with crispy fried onions, red onions in brine, slices of jalapeno pepper in brine or chopped green onions.

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Warehouse

Store the prepared or remaining devils in an airtight container in the refrigerator for 2-3 days. They don’t freeze well. You can also make the filling in advance and archive separately from the eggs.

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