Photo by Mary Cressler/Vindulge.
You can find the original recipe first published on Vindulge. Used with permission.
Set the EGG for indirect cooking at 160-170°F/ 71°-76°C
Place cooked and peeled eggs directly on the EGG for 30 minutes. Remove and let cool.
Using a sharp knife, slice each egg in half, lengthwise, and then gently remove the yolks from the egg halves with a small fork or spoon and place the yolks into a mixing bowl.
Using a fork, mash up the yolks. Then add the remaining filling ingredients. Add more Dijon mustard or mayo to get to your desired creamy consistency.
Add the filling into a large piping bag, cut a small hole in the tip, and then pipe the filling back into the egg halves, about ½ a tablespoon of filling per egg. If no piping bag, then spoon the filling to the egg half. Top with your favorite meaty garnish and a sprinkle of smoked paprika.
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