Smoked Birria Deviled Eggs
Smoked Birria Deviled Eggs are a tasty treat using a leftover smoked birria recipe, the eggs are also smoked on the Traeger pellet grill!
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 12 large eggs
- 1/2 cup mayo
- 2 tablespoons yellow mustard
- 2 tablespoons liquid from birria
- kosher salt, pepper
- 1 teaspoon chili powder (plus more to sprinkle over top)
- 1 cup leftover birria at room temperature (recipe link for birria in post above)
- Optional toppings: jalapeno slices, pickled red onions, cilantro
Instructions
- Gently put eggs in a large pot. Cover them with cold water. Bring to a boil, reduce heat to simmer and cook 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, put them in a smoker set to 180 degrees for 45 minutes to an hour. Remove the eggs and cut them 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, birria liquid, kosher salt, pepper, and chili powder in the bowl with the egg yolks. Beat with a hand mixer for 1 minute. Taste for seasoning and add more kosher salt, pepper, chili powder, mayo or mustard to your taste.
- Fill the egg whites with the filling and top each egg with a spoonful of birria, chili powder, and a jalapeno slice, pickled red onion, and/or cilantro if desired.