Deviled eggs with smoked bacon and a dusting of BBQ seasoning on top. I make these for pretty much every cookout. They go fast so I usually double the batch.
15 minutes prep. About an hour if you smoke them. Serves 12.
Ingredients
- 14 large eggs
- 6 strips bacon, cooked crispy and crumbled
- 1/4 cup mayo
- 3 tbsp Dijon mustard
- 2 tbsp Meat Church Holy Voodoo
- 2 tbsp rendered bacon fat
- Salt and pepper to taste
Steps
- Hard boil the eggs. Cover with cold water, bring to a gentle boil, cover the pan, kill the heat. 10-12 minutes. Ice bath, then peel.
- Smoke the peeled eggs at 200 on the smoker for 45-60 minutes. This is the whole point.
- Cook bacon on a foil-lined sheet pan at 380 until crispy. Crumble it. Save the fat.
- Slice eggs in half, scoop out the yolks. Mash yolks with mayo, Dijon, Holy Voodoo, bacon fat, salt, and pepper until smooth.
- Pipe or spoon the filling back into the whites. Cut the corner off a zip-top bag if you don’t have a piping bag.
- Top with crumbled bacon and a light dusting of Holy Voodoo.
Serve right away or refrigerate up to 4 hours. The smoke step is the reason this recipe is on this site and not a Pinterest board.
