Thanksgiving Smoked Giardiniera Deviled Eggs
Ingredients
- 6 hard-boiled eggs, peeled and halved lengthwise
- 2 tbsp mayo
- 1 tsp spicy mustard
- 2 tbsp hot giardiniera, finely chopped, plus extra for garnish
- Paprika, for garnish (optional)
Equipment & Fuel
- Royal Oak® 100% All Natural Hardwood Lump Charcoal
- Royal Oak® Tumbleweeds Natural Fire Starters
- Charcoal Grill
- Small heat-safe dish or foil pan
Directions
- Light the grill. Light Royal Oak® Lump Charcoal with a Tumbleweeds fire starter. Once the coals are ready, bank them to one side to create an indirect heat zone. Close the lid and adjust the vents to hold about 225°F to 250°F.
- Separate the yolks. Gently scoop the yolks out of the egg halves into the heat-safe dish. Set the whites aside on a plate.
- Smoke the yolks. Place the dish on the indirect side of the grill, close the lid, and smoke for 10 minutes.
- Make the filling. Let the yolks cool for a few minutes, then mash them with a fork. Stir in the mayo, mustard, and chopped giardiniera until smooth.
- Fill the eggs. Spoon the filling back into the egg whites.
- Garnish and serve. Top with a few pieces of giardiniera and a sprinkle of paprika, if using. Serve right away or refrigerate until ready to serve. Enjoy!
