MFtv Episode #2 How-To make Smoked Deviled Eggs Easily on a BBQ/Grill

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika provides color without the smokiness

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: spicy brown mustard

Yellow mustard is more accessible and less expensive

chives

🥗Healthier: green onions

💰Cheaper: parsley

Green onions provide a similar flavor profile at a lower cost

Prepare the grill by using a Weber 22-inch kettle grill with one briquette basket.

Add about 10-15 briquettes to the chimney and light them using fire starters.

Wait about 15-20 minutes for the briquettes to turn gray and ashy, indicating they are ready.

Once ready, pour the briquettes into the grill basket and add a handful of hickory wood chips on top.

Aim for a grill temperature of 225-250°F and adjust the vents accordingly.

Place the hard-boiled eggs on the grill, ensuring they are not directly over the flames.

Close the grill lid and smoke the eggs for 20 minutes, checking the color at 10 and 15 minutes.

After 20 minutes, remove the eggs from the grill and check for a nice hickory smoke color.

Peel the eggs and slice them in half lengthwise, removing the yolks into a mixing bowl.

Add mayonnaise, Dijon mustard, smoked paprika, and sweet relish to the yolks and mix until smooth.

Spoon the yolk mixture back into the smoked egg whites.

Top each egg with a slice of pickled jalapeno and drizzle with barbecue sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens