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CartSmoked and Fried Deviled Eggs
Paula is a BBQ chef and cookbook author. Her creative BBQ and smoker recipes are sure to be winners for any family meal. Fire up your grill and check out her Instagram and try these recipes for yourself! You won’t be disappointed.
Step into a realm of smoky, crispy delight with this unique take on the classic deviled eggs: Smoked and Fried Deviled Eggs. This recipe combines the velvety richness of traditional deviled eggs with smoky flavour and a satisfying crunch, creating an appetizer that's sure to impress at any gathering or special occasion.
Once smoked to perfection, the egg whites are lightly coated in a delicate batter, adding a crisp texture that contrasts beautifully with the smooth, creamy filling. The batter is seasoned just right to enhance the overall flavour profile without overpowering the natural goodness of the eggs.
Now, for the pièce de résistance: the creamy yolk filling. Mashed and mixed with a blend of mayonnaise, mustard, green chilies, and other seasonings to create a creamy filling, the filling is then piped into the fried egg whites and sprinkled with smoked paprika for an extra layer of smoky flavour. Top the deviled eggs with fresh jalapeño slices, chives, and crispy bacon for a crunchy and savoury bite.
Whether you're hosting a backyard barbecue, a cocktail party, or simply craving a unique twist on a beloved classic, Smoked and Fried Deviled Eggs are guaranteed to elevate any occasion with their irresistible combination of smoky, crispy, and creamy flavours.
Servings: 12
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients
12 large eggs
Smoked paprika, for garnish
24 fresh jalapeño slices, for garnish
Chopped chives, for garnish
4 slices diced bacon, for garnish
Filling
1/3 cup mayonnaise
2 tsp Dijon mustard
1.5 tbsp canned chopped green chilies
¼ tsp juice from chopped green chilies can
Your favorite BBQ rub, to taste
¼ cup mozzarella cheese, shredded
Breading
2 cups all-purpose flour
1 tbsp your favorite BBQ rub
4 eggs, beaten
2 cups panko breadcrumbs
Directions
Preheat your Pit Boss Navigator Series Pellet Grill to 325ºF (163ºC). Place the eggs on the grill and cook for 30 minutes undisturbed.
Meanwhile, prepare an ice bath in a large bowl and set aside. After 30 minutes, remove the eggs from the grill and immediately place them in the ice bath. Once the eggs have cooled completely, about 15 minutes, peel them.
Reduce the temperature of the grill to 180ºF (82ºC).
Place the peeled hard-boiled eggs on the top rack of the grill and smoke for 30 minutes. Remove the eggs from the grill and let them cool, about 15 minutes.
Preheat your deep fryer or a pot filled with oil, to 350ºF (177ºC).
Once the eggs have cooled, slice them in half lengthwise and, using a spoon, remove the yolks and transfer them to a medium bowl. Add the mayonnaise, Dijon mustard, chopped green chilies with juice, BBQ rub, and mozzarella cheese to the yolks. Mash well with a fork until the filling is well combined and smooth. Transfer the filling to a piping bag or a resealable bag (cut the corner off) and set aside. Prepare a paper towel lined wire rack.
In a medium bowl, combine the flour and dry rub. Crack the eggs into a second medium bowl and whisk until smooth. Place the panko breadcrumbs in a third medium bowl. Coat each egg in flour (making sure to coat completely), then eggs, and then panko breadcrumbs, ensuring to coat the entire egg white.
Working in batches, carefully place the eggs in hot oil. Fry for 2 minutes, flipping halfway. Transfer the eggs to the prepared rack to drain. Pipe the prepared filling, about ½ tablespoon per egg, into the fried egg whites. Sprinkle with some smoked paprika, then top with jalapeño slices, chives, and bacon, if desired, and serve.
