Deviled eggs - smoked deviled eggs

Deviled eggs

Thomas Karlstein

Before the upcoming Easter weekend, buffet-style meal, student receptions and green garden parties, it feels justified to continue with the theme of picked food. This time it will be a dish that many have probably heard of, but which we think few have actually eaten.


Smoked deviled eggs:

8 hard-boiled eggs

16 fresh shrimps (finely chopped)

4 tablespoons mayonnaise

2 teaspoons Dijon mustard

6 slices pickled jalapeño (finely chopped)

1 teaspoon jalapeño spade

3 slices bacon

finely chopped chives

a few splashes of tabasco or other strong sauce of your choice

cayenne pepper or paprika mixed with chili powder to fine sprinkle over a dug dried smoked egg yolk (see recipe)

Gravel smoked egg yolk:

6 egg yolks

approx. 100 g caster sugar

approx. 100 g salt


Deviled eggs are an excellent dish for Bradley smoke. I would argue that the smoke takes the eggs to where they only aspired in the original recipe. It goes without saying - where there's fire there should be smoke. With a touch of smoke, they get more character, more oomph, more flavor, more love, more everything. For extra height and chewing resistance, we chop up a few prawns in the filling. Contrary to many recipe fascists, we believe that it is the duty of every cook to experiment with the classic dishes as well. Not every time, but sometimes. What is good can be better and what is best is only on loan. You can only win. To raise the little treats one more step, we bring out a trump card. I think of dug, dried and smoked egg yolks. What is interesting about smoke from a flavoring perspective, and which becomes especially clear with egg yolks in particular, is that smoke creates so many flavor associations.

In a blind test, disregarding texture, I would probably say that the yolk served is some kind of smoked caviar. A different caviar, but still a caviar. With the pleasant taste and brilliant color, the golden egg yolks are absolutely wonderful to top small snacks with. Sure, they require some time and planning, but they take care of themselves most of the time and are well worth the effort. So those of you who have never tried either deviled eggs or the dug, dried and smoked egg yolk - now you have the chance to combine the two.

We all know that the more that is included, the better it is. For the main dish, you can make deviled eggs on quail eggs. It's easier to handle something that doesn't need to be bitten off at a walking pace. For Easter and a buffet-style meal, on the other hand, ordinary chicken eggs apply. Choose a better kind of egg. Because just like with cheese, there is a difference between eggs and eggs.

Smoked deviled eggs:


Start the Bradley smoke with mesquite briquettes. If it is plus degrees outside, do not turn on the heating elements.

Boil the eggs hard, but it is better to remove the eggs too early than too late. Letting them simmer for about 7-8 minutes after boiling is usually enough.

Split the eggs and place on the smoking rack.

Place the jalapeño and bacon there as well. Smoke for an hour high up in the smoke with the damper open to max.

Then fry the bacon so crispy in the pan that it can be broken into crumbs later. Let cool and drain on paper.

Pick out the egg yolks, mash them and chop the prawns.

In a bowl, mix together egg yolks, mayonnaise, Dijon mustard, chopped jalapeño, jalapeño spade, about half of the crumbled bacon and four big shakes of Tabasco.

Smash the egg yolks thoroughly with a fork.

Finish by putting down the prawns.

Stir everything together and season with more Tabasco and possibly a little salt.

Assemble the mixture back into the egg halves. It's easiest with a piping bag with a big hole in it.

Garnish first with finely chopped chives, then cayenne, paprika and or chili powder.

Finish by zesting over the yolk. Serve with champagne, any sparkling drink or why not a beer.

Gravel smoked egg yolk:


Mix sugar and salt well.

Spread a little on the bottom of a flat plate.

Separate the yolks from the whites and then place the yolks on the bed of sugar and salt.

Cover all the egg yolks with the sugar/salt mixture. They should be completely covered and no longer visible.

Then place cold in the fridge for at least 6 hours and a maximum of 24 hours.

Then carefully fish out the yolks. They are more durable the longer they have been left.

Dry on a plate in a hot air oven at 60°C for 4 hours.

Turn the yolks halfway through. Try to brush off the sugar and salt that remains on the surface.

Put the egg yolks on a silicone net on a smoking rack Smoke at the top without heat for 0.5-1h.

Let cool. Now the egg yolks are ready to be planed. (Leftover egg yolks can be stored in the freezer. They are best if they are vacuum packed.)


Mesquite Bisquettes for Bradley Smokers

As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavour.

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