Deviled eggs do make trouble for my idle hands. If there's a plate of deviled eggs nearby and both of my hands are not filled with drinks, they'll shortly be filled with deviled eggs.
And yet as with any great temptation, I'm hoping it's becoming more trendy. The Westside Local and The Drop feature deviled eggs as on their small plates menu, and you know deviled eggs are on the comeback trail when Parade Magazine takes notice.
I took notice when Ardie Davis started talking about his recipe for Smoked Deviled Eggs in the 25th anniversary edition of the Kansas City Barbeque Society Cookbook (the full interview with Davis ran yesterday).
"This one is a bit of a twist on stuffed jalapenos and it's definitely something different," Davis said when I asked him about the recipe. In addition to recommending free-range eggs, he notes that if the carton has been the fridge for a week or so, the eggs will be easier to peel after being hard-boiled.
Smoked Deviled Eggs.
Makes 24
12 eggs
²⁄3 cup canola or olive oil mayonnaise
¼ cup Dijon-style prepared mustard
¼ cup corn relish or pickle relish (sweet or dill)
¼ teaspoon black pepper
Pinch of kosher or sea salt
Pinch of cayenne
¼ cup chopped fresh parsley (curly or flat-leaf), for garnish
Hard-boil the eggs. Cool them in cold water, then drain off the water and refrigerate the eggs (still in their shells) for at least 1 hour or overnight.
Light half a chimney of charcoal briquettes (about 25 briquettes). While they fire up, remove the eggs from the refrigerator and gently roll each egg on a hard surface, creating cracks on the shells. That's where the smoke gets in.
When the fire is ready, place the eggs on a clean, oiled grill grate opposite the fire. Drop ½ cup hardwood chips (your choice; no need to soak in water) directly on the fire, cover your grill, and smoke the eggs for 5 minutes. Remove the eggs, let them cool, and then peel them.
Cut the eggs in half lengthwise and place the yolks in a bowl. Add the filling ingredients and use a table fork to mix until well blended. Add mayo, mustard or other ingredients as needed for texture and taste.
With a tablespoon, fill the hollow in each egg white with the yolk mixture. Sprinkle with the chopped parsley for garnish. --From The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition, by Ardie A. Davis, Paul Kirk, and Carolyn Wells/Andrews McMeel Publishing
[Image courtesy of The Drop]
