The BEST Smoked Deviled Eggs – Cuso Cuts

Ingredients

• 1 Dozen Eggs
• Water for boiling
• Ice
• Wood Chips
• 1/8 cup mayonnaise or Miracle Whip
• 1 tsp. Sugar
• 1 Tbs vinegar
• 1 Tbs coarse ground mustard
• Salt to taste
• Chopped chives
• Paprika
• Place the eggs in a large pot. Cover them completely with water. If you want the shells to come off more easily, add a tablespoon of vinegar (any kind will do)
• Bring the water to boil, continuing to boil for 3 minutes
• Turn off the burner and cover the pot, leaving the eggs in the water for another 10 minutes.
• Drain off the water, rinse, and put them in the fridge to chill while you prepare your smoker.
• Bring the smoker to 180 degrees F., following the manufacturer’s guidelines for the wood chip amount.
• Peel the eggs, rinse, and slice them in half.
• Carefully slice them in half length-wise on a good cutting board . Scoop out the yokes (a melon baller works really well).
• Set the yokes aside in a bowl.
• Transfer the egg whites to a grilling rack covered with cooking spray.
• Surround the eggs with large pieces of ice. This is called cold smoking . So doing keeps the eggs from getting rubbery.
• Smoke for 20 minutes; remove from the smoker and cool.
• Meanwhile, mash the egg yolks, mixing them with everything but the chives and paprika. Try and get out all the lumps.
• If you want a fancy presentation, use a plastic food bag, transferring your yoke mix into it. Cut a corner of the bag’s bottom diagonally or in a V shape.
• Push the mixture through to fill your egg hollows.
• Garnish lightly with chives, parsley, and paprika.
• Chill and serve