BACON & EGGS - SMOKED DEVIL'D EGGS
July 24, 2015
With the recent launch of the newest seasoning from Meat Church BBQ being Bacon BBQ, what better way to showcase the flavor than to pair it with eggs! Your friends and family will love this appetizer at your nest backyard BBQ or any other event!

INGREDIENTS:


  • 1 dozen raw eggs
  • 4 strips of fried crispy bacon finely chopped
  • 1/2 C mayo
  • 2 Tbs sour cream
  • 3 Tbs grated Parmesan cheese
  • 2 Tbs Siracha hot sauce
  • 2 Tbs Meat Church BBQ Bacon BBQ rub
  • 2 tsp paprika
  • 1 tsp cayenne
  • 1 Tbs finely shopped chives
  • kosher salt to taste
  • fresh ground black pepper to taste
KAMADO COOKER SET UP:
      
Set up your kamado cooker for indirect cooking. Preheat to 300F and add smoking wood for flavor. 
DIRECTIONS:





Remove the Eggs from the package and rinse under cold water. 


Pat eggs dry with paper towels. 


Place the eggs directly on the grate. 
*Smoking eggs will vary with the size of the eggs*. Smoke the eggs for approx 30 minutes. After 30 minutes, remove one of the eggs and slice open. The yolk should be yellow, not gray, and cooked through. If you need more time, continue checking 
every 5 minutes. 


Also, use a hearty smoking wood like hickory, oak or mesquite. These woods will help penetrate the egg shells. 
Prepare an ice bath. (50% ice/50% cold water) 

Remove the eggs from the cooker. 

Carefully drop the eggs into the ice bath.

Allow the eggs to sit in the ice bath for approx 10-15 or until they are completely cool.


While the eggs cool, combine all other ingredients in a mixing bowl and set aside. 
Once the eggs have cooled, place several at a time into a small sauce pan. Shake the pan around vigorously for approx 10 seconds, long enough to crack the shells. Shaking too long will continue to crack the shells more and more. Large pieces are easier to remove. Peel away the shells. 



With the shells removed, slice the eggs in half. 


These will be soft so be gentle.


Carefully, remove the yolks with a spoon and toss into the mixing bowl with the wet mixture. Using the back of a fork, mash the yolks into the wet mixture. 


Once the yolks are mashed thoroughly, whisk to smooth out the mixture. 





Using a spatula, scoop the yolk mixture into a ziploc bag. Work the mixture down into one of the corners. Squeeze as much air out of the bag before sealing. Trim the corner of the bag with a pair of scissors. Twist the excess bag in order to create a pastry bag. Carefully full each egg white with the mixture. There will be plenty of mixture so don't skimp. 
Picture
**This is not my photo and is for reference only***
Garnish the devil'd eggs with a drop of Siracha and a dusting of the Meat Church BBA Bacon BBQ rub. 
A large piece of crispy bacon is optional. 


ENJOY!!