When it comes to cooking, I’d say I’m more of a “bull in a china shop” type
of cook. Give me some meat and I’ll make it great (insert manly man grunts here). If it involves finesse and patience I’m probably not your guy….usually.
About two years ago I had some amazing deviled eggs at Dust Bowl Brewing in Turlock. I’m not a huge fan of deviled eggs but the person I was with told me that I “NEEDED” to try them. So I did. And they were out of this world! I never got that out of my mind every time I had deviled eggs since. And nothing has come even close to comparing….well until now.
I embarked on a quest to find out how I could do them myself…and also how I can make them amazing. I’ll apologize in advance because you will never appreciate another deviled egg after you try this recipe.
Ingredients
- 5 large eggs
- 1 Tablespoon butter softened to room temperature
- 2 teaspoons yellow mustard
- 2 teaspoons dijon mustard
- 1/4 cup mayo
- 2 teaspoons sweet pickle juice
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tsp Tabasco sauce (or similar hot sauce)
- You favorite rub for seasoning
- Bacon (cut into small pieces) or bacon bits
- Balsamic Vinegar (I got some amazing aged Balsamic from California Gold Olive Oil)
Instructions
- Boil your eggs and then peel
- While those are boiling mix all of the other ingredients (except for seasoning, bacon, and balsamic) together in a medium size bowl
- Cut eggs in half and remove boiled yolk. Add yolk to the bowl
- Mix thoroughly until you reach a regular consistency throughout
- Put boiled egg whites on the GMG on the 180 for 15 minutes
- After 15 minutes add the mixture you created
- Season with your favorite rub, add bacon bits, smoke for 15 more minutes
- Remove from smoker and place in refrigerator until ready to serve
- When ready to serve, add deviled egg to plate and sprinkle some balsamic vinegar on (this is probably the most important aspect so don't skip out on this)