Smoked Egg Dipspread Recipes

SMOKED EGGS

This smoked egg recipe is incredibly easy. I learned it from a neighbor and it is a fun way to use up the extra space in your smoker grill. The eggs turn a lovely brown color and have a consistency similar to boiled eggs. The insides have a tinted brown color, too. Reduce cook time if you prefer a softer boiled egg.

Provided by Jackie B

Categories Appetizers and Snacks

Time 2h5m

Yield 6

Number Of Ingredients 2

Smoked Eggs image

Steps:

Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 87.4 mg, Sugar 0.3 g

Ingredients

6 fresh raw eggs in the shell
salt and ground black pepper to taste

SMOKED DEVILED EGGS

??Give all those leftover Easter eggs a flavor upgrade. Grilling these smoked deviled eggs gives them a distinctive taste that will have everyone talking. -Catherine Woods, Lexington, Missouri

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 8

Smoked Deviled Eggs image

Steps:

Add wood chips to grill according to manufacturer's directions. Place eggs on grill rack. Grill, covered, over indirect medium heat until golden brown, 7-10 minutes. Cool slightly., Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in Miracle Whip, mustard, salt, pepper and paprika. Spoon or pipe into egg whites. If desired, top with additional paprika and chopped parsley. Refrigerate, covered, until serving.

Nutrition Facts : Calories 52 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 91mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

Ingredients

1/2 cup soaked hickory wood chips
12 hard-cooked large eggs, peeled
1/2 cup Miracle Whip
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
Minced fresh parsley, optional

SMOKY EGGPLANT SPREAD

Essentially a delightful eggplant schmear to eat with warm pita triangles, this spread gets its pleasant smoky flavor from a deliberate charring of the eggplant skin. Whether over hot coals or under the broiler, the eggplant must be mercilessly blackened (the inner sweet flesh gets steamed to softness in the process). Tahini, olive oil, cumin, lemon and hot pepper take care of the rest.

Provided by David Tanis

Categories dips and spreads

Time 40m

Yield about 2 cups

Number Of Ingredients 12

Smoky Eggplant Spread image

Steps:

Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 5 grams

Ingredients

3 medium eggplants, about 2 pounds
Salt
1/4 cup tahini paste
1/4 cup lemon juice
4 garlic cloves, mashed to a paste
1/8 teaspoon cayenne
1/2 teaspoon cumin seed, toasted until fragrant and coarsely ground
3 tablespoons olive oil
1/2 teaspoon paprika
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
Pita or other flatbread, for serving (optional)