Having a dinner party or just some friends over for a drink and want the perfect appetizer? This easy-to-make Smoked Deviled Eggs is the perfect treat for some light snacking or an amuse bouche for a the main course.
This recipe perfectly mixes american barbecue with a Spanish kick with the smoked paprika and caviar. With this recipe, you'll find that great things can definitely come in small packages.
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We showcase carefully selected weekly recipes that feature barbecued favorites from around the world. This month, we're highlighting dishes from Spain. We encourage you to try something new and share your thoughts by leaving a review on Google.
Spanish Smoked Deviled Eggs Recipe
Serves: 4 | Prep. Time: 20 mins. | Smoking Time: 1 Hr. 15 mins.
Ingredients for the Filling:
- 12 Large Eggs
- 1/3 cup Mayonnaise
- 1 tsp. Dijon Mustard
- 1 Teaspoon Sriracha, Tabasco, or other favorite hot sauce (and anything else to taste)
- 1 tsp. Worcestershire sauce
Ingredients for the Optional Toppings:
- Chopped chives
- Spanish smoked paprika (pimentón)
- Regular or smoked salmon caviar
- Fried bacon slivers
- Finely shredded smoked pulled pork
Directions:
STEP 1: First smoke your eggs at 225°F for 2 hours until the shells get nice and golden brown.
STEP 2: Then, peel and cut your hardboiled eggs in half lengthwise. Then, thinly slice the rounded outside of the egg so that it won't wobble.
STEP 3: Pop the yolks out and place the egg white trimings in your food processor (you can also mash the yolk mixture with a fork).
STEP 4: Add the mayonnaise, mustard, sriracha, and worcestershire saue, and then blend it to a thick puree. For a creamier filling, add more mayonnaise.
STEP 5: Spoon the mixture back into the egg white halves (or use a piping bag).
STEP 6: Top the eggs off with smoked paprika, chives, bacon, shredded smoked pulled pork, and salmon caviar last.
STEP 7: Refrigerate in a covered container or loosely cover it with plastic wrap until serving.
Thanks to Yoder Smokers for sharing this original recipe.
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