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YIELD 8 SERVINGS AS APPETIZER
PREP TIME 15 MINUTES
SMOKING TIME 10 MINUTES
INGREDIENTS
SmoCooker 4
Copyright © 2016 Gourmia. All Rights Reserved.
Smoked
Deviled Eggs
12 HARD BOILED EGGS, SHELLS REMOVED
½ CUP MAYONNAISE
1 TEASPOON DRY DILL
¼ TEASPOON SALT
¼ TEASPOON SMOKED PAPRIKA
Directions
Fill the charring cup with 4-5 soaked wood chips and cover with
the lid. Place 6 eggs on the bottom rack and 6 eggs on the top rack
making sure the eggs do not touch. Plug in the machine, then place
the lid on the smoker and slide the locking lever to the left to lock it
into place. Turn the pressure regulator knob to PRESSURE. Press
the ‘Smoke’ button until the display reads ‘Cold’, then press the
‘Smoke’ button again and the display will flash ‘:00’. Press the ‘+’
button and set the time for ‘:10’ and press the ‘Start/Stop’ button to
begin cooking.
Once the timer goes o, turn the pressure knob to STEAM, then
press the ‘Start/Stop’ button. Slide the locking lever to the right to
unlock the machine, and transfer the eggs using tongs to a plate,
cover with plastic wrap, and chill for 1 hour. Once chilled cut the
eggs in half and remove the yolks and place into a medium bowl.
Add the mayonnaise, dill, and salt, and with a fork, mash until the
mixture is smooth and well combined. Spoon or pipe the yolk
mixture into the egg whites, and sprinkle each egg with a pinch of
smoked paprika. Chill for 1 hour before serving.
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