Deviled eggs SCREAM family get together!
As Thanksgiving approaches (here in the states), we all see the videos and recipes for the newest way to cook a turkey, the best pumpkin pie, etc. Appetizers and sides are a way to win the crowd over at any family get together.
Often, sides are overlooked at a giant Thanksgiving feast. For my family, I know the sides are just plate fillers sometimes. However, I want you to try this method of cooking...nay, smoking deviled eggs!
6 slices bacon
8 tsp mayonnaise
3 tbs Wickle Pickle Relish
2 tbs dijon mustard
Preheat your Monument Grills 86030 Pellet Grill to 350°F
Place your eggs on the second shelf and cook for 30 minutes.
Remove from the cooker and immediately place in a bowl of ice water.
Cook the bacon until crispy. Transfer to a paper towel. Turn the grill off.
After cooling the eggs for 15-20 minutes, peel the eggs.
When the grill has cooled enough to turn off, flip the switch back to the “on” position, but do not press start.
Place a cold smoking tube, filled with your favorite pellets, on the bottom grate and light with a torch. This will allow the smoke to circulate, without creating any significant heat.
Cold smoke the eggs for forty-five minutes.
While the eggs are cold smoking, dice up four to five slices of bacon and set aside. Mix together relish, mustard, screamin yard bird rub, bacon, and mayo in a bowl and refrigerate after.
Remove the eggs from the cooker.
Slice in half, lengthwise.
Remove the yolks and add them to the bowl of hot relish mixture.
Mix all the ingredients together until you have a semi-chunky mixture.
Take a spoon and place the mixture back into the eggs.
Garnish the tops of each deviled egg with a torn piece of the reserved bacon.
Dust with the Sriracha Dirty Bird and serve!