Are you looking for a Smoking Hellish recipe this weekend?
Ingredients
6 eggs
¼ cup mayonnaise
1 tsp Dijon mustard
½ tsp horseradish
1 tbsp your favourite BBQ sauce
½ tsp hot sauce
Salt & Pepper
Directions
1. Place eggs into a pot of water and bring to a boil
2. Reduce heat to a simmer and cook for 5 minutes
3. Remove eggs and peel once cool
4. Place eggs directly on rack of smoker that has been preheated to 200°F and smoke for 25-30 minutes with hickory bisquettes
5. Remove eggs from smoker and cut in half lengthwise and remove yolk from all eggs
6. Combine remaining ingredients with yolks, blending with a fork
7. Scoop or pipe the filling back into the whites
8. Place in fridge for 3 hours or overnight
9. Garnish with paprika or sliced green onions
Enjoy!
