Smoked Jalapeno Deviled Eggs
Alright, guys and gals. This weekend I transcended to a whole new level of flavor, and these eggs were the main catalyst. It blew up on Facebook, and I’ve had more messages telling me to get this recipe up ASAP. So let’s take a dive into these sweet, smoky, and with just a hint of spicy Smoked Jalapeno Deviled Eggs!
Smoked Jalapeno Deviled Eggs
Ingredients
- 6 Eggs
- 1/4Tbs pickled jalapenos - diced
- 1/4Tbs no sugar added sweet relish
- 1Tbs stone ground mustard
- 2Tbs Mayo - use Dukes
- 1 fresh jalapeno - finely sliced
Instructions
- Preheat smoker to 325F
- Place your eggs directly on the grill grates
- Cook for 30 minutes
- After time is up, IMMEDIATELY put eggs into ice cold water to stop cooking process.
- Lower the temps on your smoker to 170F (you want almost a 'cold smoke' during this next step)
- Peel your eggs and wait for your smoker to come down to temp
- Place your eggs back onto the grill grates and cold smoke at 170F for 20-30 minutes (you'll see a very slight color change in the egg whites. This should be your sign of when to pull them)
- Remove eggs and set aside for the next steps
- Slice your eggs in half
- Scoop yolks into a mixing bowl
- With the yolks, add your mayo, mustard, diced jalapenos, and relish.
- Mix together until all yolks are broken up and thoroughly combined into a nice creamy substance
- You can get fancy and move your filling over into a piping bag to fill you egg whites, but a spoon works just as fine.
- Spoon your filling into your egg white
- Place your filled eggs into the fridge to cool
- Once eggs have cooled, remove from fridge and top with each egg with a finely sliced fresh jalapeno
- Serve up and watch as people have foodgasms after eating
Delicious eggy background:
When I made the announcement a couple of weeks ago about the site and asked for suggestions, one of my buddies hit me up with to put my twist on his smoked jalapeno deviled eggs. Because of who I am as a human being, I like a good challenge. I also love all things eggs and jalapenos, so this seemed like something that was right up my alley.
The idea I had for this was to make the filling have that rich, tangy, creamy mix that we all love in this cookout staple, but I wanted to be able to add just enough heat to it to where it is tasted but not overpowering, and to add just a liiiiiiiiiiiiitle bit of texture to the bite. What transpired was truly an amazing bite, and it left us regretting that I only prepared 12 deviled eggs. Let’s put it this way. My girlfriend is a deviled egg purist right down to the bone, and she straight up came out and said that she prefers these eggs to normal deviled eggs now. That was all it took for me to mark this one up as a complete win.
The process:
So for the actual cook itself, I wanted to stay true to using my Traeger for the entire cooking process. So instead of hard boiling the eggs, I cooked them directly on the smoker. They were basically hard baked eggs. They do take a little more time than boiling (30 minutes on the smoker as opposed to 15 minutes boiling), but they honestly turned exactly the same texture and doneness of a normal boiled egg. It was also nice having the extra 15 minutes for prep time for other dishes I was cooking. Once they’re pulled from the smoker, you follow the same process as you would with normal boiled eggs and submerge in an ice water bath to stop the cooking process and let cool down to peel.
Now here’s the part where we get a little crazy with it. Once you’ve peeled your eggs, you’re going to get them back on the smoker for a “cold smoke” at 170F. This is so that the eggs won’t cook any more than they already have, and your egg whites will take on the flavor of the smoke. I let mine smoke for 20 minutes at 170 until the egg white juuuuuuuuust started to take on a little bit of color. You don’t want to take on too much smoke and overpower the flavor of the egg mixture. You want it to be a team player and not a show boat in this recipe. Everything working together.
Once you get a little smoke on them, pull them off and let cool a little before you slice them in half. Scoop out your yolks into a bowl and combine with your mayo, mustard, pickled jalapenos, and sweet relish until it’s all nice and smooth and creamy. Give it a taste and adjust your ratios if need be. I have some measurements in the recipe card above, but your taste may differ from mine, so adjust accordingly (this is with all of my recipes btw. I’m terrible about not really using measurements when I cook. I go by taste. We’re not robots after all). Spoon your mixture back into your egg whites and place in the fridge to cool.
Now, here’s the part that really set it apart for me from normal deviled eggs. After you’ve cooled your eggs in the fridge, take them out and top each egg with one very thinly sliced FRESH jalapeno. I was seeing other people that use pickled jalapenos in this step and I wasn’t having that since I made my relish mixture with a 1:1 mix of diced pickled jalapenos and sweet relish. The fresh jalapeno slice gives the PERFECT amount of crunch and texture to the rich and creamy egg that it honestly blew my mind. You can also make sure that there aren’t seeds there in your slice so that it doesn’t add any extra heat that may be unwanted (this is what I did. Again, you want to know the heat is there, but don’t want it to be overpowering. Almost like an afterthought of heat).
Once you top those off with your jalapeno slice, you can sprinkle a little color on top with some smoked paprika, but I sprinkled a little bit of Honey Heat from Caribeque on top of these eggs for some great color, a little more sweet, and just a touch of heat. Serve ‘em up and enjoy!
The payoff:
That’s it, everybody. You’re done and you can now enjoy these absolutely AMAZING eggs that go great during any kind of BBQ or gathering. The texture, the flavor, the looks. These little dudes have it all, and they are sure to make everyone go back for a second helping. Your only problem is going to be making justifying not making 100 of these.
As always, thanks for stopping by! Hope you all enjoy the recipe. Let me know if you try these out, and let me know how much your friends and family love you afterwards!
