Smoked Deviled Eggs

1. 1

   Hard boil all 18 eggs and peel them

2. 2

   Smoke (grill or cook) bacon.

3. 3

   I smoked the bacon at 220 for 1.5 hours.

4. 4

   Smoke peeled hardboiled eggs for 30 minutes.

5. 5

   Low temperature, cold smoke if possible

6. 6

   Place smoked eggs in an airtight container for 3+ hours and refrigerate.

7. 7

   Overnight if possible.

8. 8

   Split smoked eggs down the middle and remove yolks.

9. 9

   Place yolks in a food processor.

10. 10

    Chop smoked bacon in to smaller pieces saving 18 good sized pieces to top the deviled eggs.

11. 11

    Add smoked bacon, mayonnaise, mustard, bourbon, jalapeno, paprika, and black pepper to food processor.

12. 12

    Mix all ingredients in the food processor adding small amounts of milk until you get the desired creaminess.

13. 13

    Add the egg yolk mixture to a piping bag or zip lock bag with the corner cut off to pipe the mixture in to the smoked egg whites.

14. 14

    Add a larger piece of bacon to the top of the deviled egg and a dusting of paprika for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.