Smoked Cajun Deviled Eggs
Smoked Cajun Deviled Eggs are smoked for extra flavor, the delicious filling has a little spicy kick and topped with a jalapeno!
Equipment
- Smoker
- Traeger/Pellet Grill
Ingredients
- 12 eggs
- 1/2 cup mayo
- 1/4 cup whole grain mustard
- 5 to 8 dashes hot sauce (I used cayenne pepper sauce, like Tabasco)
- Cajun seasoning, kosher salt, pepper
- 24 pickled jalapeno slices
- Optional: paprika
Instructions
- Gently place eggs in a large pot. Cover with cold water. Bring to a boil, reduce heat to simmer. Simmer for exactly 10 minutes. Turn the burner off and let the eggs sit in the hot water for 45 minutes.
- Place a few ice cubes in the water to cool it slightly. Start peeling the eggs, which should still be slightly warm.
- Once the eggs are peeled, place them in a smoker set to 180 degrees for 45 minutes. Remove and cut each one in half lengthwise. Place the egg yolks in a bowl, and the egg whites on a separate plate or deviled egg tray.
- Add the mayo, mustard, and hot sauce along with Cajun seasoning, kosher salt and pepper in the bowl with the egg yolks. Beat with a hand mixer for 1 minute. Taste for seasoning and add more kosher salt, pepper, Cajun seasoning, mayo or mustard to your taste.Note: Be aware of the salt content in your Cajun seasoning before adding kosher salt to avoid over salting.
- Place a spoonful of the mixture into each egg white. Top each with a jalapeno slice and sprinkle with paprika desired. Refrigerate at least an hour before serving