Next Level Devil Eggs
- 1 cup soaked hickory wood chips
- 12 hard-cooked eggs, peeled
- Smoked Green and Black Oliva(10 of each)
- Smoked Jalapenos (3-4)
- 1/2 cup Miracle Whip
- 1 teaspoon mustard
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
Add wood chips to the grill according to the manufacturer’s directions. Make some hard-boiled eggs; you can do it the old fashion way or buy one of those egg boiling devices that does it perfectly every time. Place the peeled eggs on the grill rack. Grill, covered, over indirect medium heat(150 range) for 1-2 hours or until golden brown.
Cut eggs lengthwise in half. Chop up the smoked Jalapenos and olives. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir Miracle Whip, mustard, salt, pepper, paprika, and smoked Jalapenos, and smoked olives. Spoon or pipe into egg whites. If desired, top with additional paprika and chopped parsley.
Now place the prepared devil eggs back on the rack for 15-20 more minutes to add a little more smoked flavor. Refrigerate, covered, until serving.
The eggs take on a mild smoky flavor from the hickory chips and turn a light amber color.
The idea isn’t to further cook the eggs on the grill to add smoke flavor. Be sure to place them over indirect heat, not over the coals.