.comment-link {margin-left:.6em;}


WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Thursday, July 05, 2007

BBQ Recipes: Deviled Eggs

This appeared in The Washington Post and is written by Hill Country's own Elizabeth Karmel. Enjoy.

Smoky Chipotle Deviled Eggs

Elizabeth Karmel

Makes 24 deviled eggs


• 1 dozen large eggs
• 1/3 cup Hellmann’s mayonnaise
• 1-2 canned chipotle chilies with clinging adobo sauce
• 5 Tablespoons unsalted butter, softened
• 1/2 teaspoon natural rice vinegar
• 1/8 teaspoon ground Ancho Chile
• 1 teaspoon fresh lime juice
• Zest of 1/2 lime
• 1/8 teaspoon garlic powder
• Tabasco
• 1/8 teaspoon sea salt or more to taste
• Ground Ancho chile for garnish


Place the eggs in a large stockpot and cover with cold water. Bring to a boil, cover and turn off the heat. Let sit 20 minutes. Drain and run under cold water until eggs are cool to the touch. Let sit another ten minutes.

Peel eggs carefully, keeping whites in tact. Cut in half lengthwise and remove yolks. Set whites aside on a platter or egg plate. Break yolks up and mash with a fork until all large pieces are broken up and smooth.

Puree mayonnaise, chipotle(s), butter and vinegar in a small food processor. Taste and add another chipotle if the flavor is too faint, add more mayo if it is too strong. Add ancho chile powder, lime juice and zest, garlic powder and Tabasco. Stir well. Taste and season with sea salt. Note: If yolks are not smooth, run entire mixture through the food processor and place in a pastry bag in the refrigerator until cool.

Place in a pastry bag or use a small spoon to fill egg white “boats” with “deviled” egg yolk mixture. Sprinkle with ancho chile powder

You may need to cut a thin sliver off the bottom of the egg whites to make sure that they "sit” level.

Labels: ,


At 8:12 AM, Blogger BlueMule said...

Try this recipe with smoked eggs. As long as you're running your pit lower than 240, they won't explode. The shells are permeable enough to let in the smoke flavor. In chipotle deviled eggs, they're fantastic.



Post a Comment

Links to this post:

Create a Link

<< Home

WWW WhiteTrash BBQ
Your Gateway to Barbecue Information
A service of
netRelief, Inc.

This site is a member of The Smoke Ring
A linked list of BBQ websites

Next - Skip Next - Next 5 - Prev - Skip Prev - Random Site

Join the ring or browse a complete list of The Smoke Ring members

If you discover problems with any of The Smoke Ring sites,
please notify the Ringmaster

[ Previous 5 Sites | Skip Previous | Previous | Next ]

This RingSurf Food~n~More Ring Net Ring
owned by WhiteTrash BBQ.

[ Skip Next | Next 5 Sites | Random Site | List Sites ]

Search Popdex:
Ego Vereor Haud Sus!