Smoked Devilled Eggs with Abenaki Blend Recipe
Smoked Devilled Eggs with Abenaki Blend Recipe
Chef Peter
24
30 minutes
20 minutes
Bouchées
Perfect holiday appetizers, reinvented with a Father's Cooker barbecue and Abenaki Blend! Fair warning: the batch in our photo disappeared in seconds.
Ingrédients / Ingredients
- 24 hard-boiled eggs, peeled
- 2 tbsp Warrior's Mayonnaise
- 2 pinches Abenaki Blend
- 1½ tbsp medium capers
- 1 green onion, thinly sliced
Instructions/ Directions
On a Father's Cooker barbecue, place maple wood chips and charcoal in a cooking tray. Light the barbecue to ignite the fuel.
Arrange the peeled hard-boiled eggs on a perforated tray over the smoking chips. Cover and smoke for 10–15 minutes, until lightly coloured.
Let the eggs cool slightly. Cut in half and remove the yolks to a bowl. Set the whites aside.
Add 2 tbsp Warrior's Mayonnaise and a generous pinch of Abenaki Blend to the yolks.
Add about 1½ tbsp capers and the green onion, reserving some green onion for garnish.
Mix thoroughly until smooth.
Transfer the filling to a piping bag and fill the egg whites.
Garnish each egg with a pinch of Abenaki Blend and some green onion.
Serve and enjoy!