Post by AJ on Mar 31, 2018 21:44:06 GMT -5
I saw some deviled eggs on TV and it was just the inspiration for me to make a batch. I did not have all of the ingredients for plan-A so I went with plan-B instead. Early this morning, I placed a half dozen XL raw eggs in the MES at 185° with some Pit Boss Competition Blend Pellets in the perforated tube smoker thingie.
After 3 hours they came out all brown and done.
While they were smoking, I fried up some bacon strips and threw them in the food processor to turn them into bacon dust.
I mixed the yolks with the bacon dust, mayo, and Hellmann's Creamy Dijon Mustard Dijonnaise. I didn't pipe them as they are just a trial run but just scooping the filling and adding to the whites worked fine. Cosmetically they could be nicer but screw it, I'm hungry. I topped them off with a dusting of Mad Hunky General Purpose Rub. The feast was on.
I really like the subtle smoke flavor and the bacon taste while still having a creamy egg. I had to hurry up an take the final pic as they were disappearing fast.
After 3 hours they came out all brown and done.
While they were smoking, I fried up some bacon strips and threw them in the food processor to turn them into bacon dust.
I mixed the yolks with the bacon dust, mayo, and Hellmann's Creamy Dijon Mustard Dijonnaise. I didn't pipe them as they are just a trial run but just scooping the filling and adding to the whites worked fine. Cosmetically they could be nicer but screw it, I'm hungry. I topped them off with a dusting of Mad Hunky General Purpose Rub. The feast was on.
I really like the subtle smoke flavor and the bacon taste while still having a creamy egg. I had to hurry up an take the final pic as they were disappearing fast.
